Your favorite hummus with a kick!
This sun-dried tomato & serrano pepper hummus is not for the faint of heart -- you'll need to love some heat for this! And if you don't? Just leave out the peppers, it still tastes oh-so-good!
RECIPE
Serves 7 - Lasts about 1 week in the fridge
Prep time: Varies (5-15 mins)
Total time: 10-20 mins
INGREDIENTS:
3/4 cup dried garbanzo beans soaked overnight (highly recommend for people who have a harder time digesting beans, like me) or one 15 oz can
1/2 cup sun dried tomato
2 tbsp olive oil
2 tbsp tahini
2 cloves of garlic
1/2 tsp of sea salt
2 tbsp lemon juice
1 serrano pepper chopped
1/2 cup water
1 bunch parsely
INSTRUCTIONS 1. Rinse the soaked or canned chickpeas in water
*Have a little extra time & want this to be the creamiest hummus ever?
Here is a little trick for you -- remove the skin from the beans. I know, I know... it sounds tedious but TRUST ME, it's worth it!
1. The best way to do this is pinch the chickpeas between your thumb and forefinger, with the pointy side facing your hand. Squeeze the chickpea and the skin should pop right off and you can just toss them.
2. Place the chickpea in a food processor or blender (I use my Vitamix).
3. Add sun-dried tomato, olive oil, and garlic and blend until mixed
4. Add olive oil, tahini, and lemon juice and mix until creamy. You may need to stop and shake the blender and/or scrape down the sides a few time.
5. Add the tahini, lemon juice, garlic, and salt, and blend until smooth, scraping the bowl as needed.
6. Slowly add water to the mix until the mixture can blend until smooth.
To serve, top with olive oil, parsley, and sprinkle with chili powder.
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