Spicy Hummus
- COOK
0 Mins - PREP
10 Mins - TOTAL
10 Mins
My go to quick summer time meal, hummus. This hummus recipe has a kick of hot sauce and the crunch of fresh sweet red peppers. I substitute the usual tahini paste that goes in hummus with peanut butter and toasted sesame oil. I never seem to have tahini on hand.
Only 5.50 grams of fat per 1/2 cup and a whopping 11.50 grams of fiber.
| Nutritional Facts |    |
| Servings 6 | Serving Size 1/2 Cup |
 | | Calories | 229 |
| Fat | 5.50g |
| Carbohydrates | 32g |
| Protein | 12 |
| Fiber | 4g |
| Sugar | 1264g |
| Sodium | 1264mg | | |
Ingredients
- 2 - 16-0z. Cans (3 & 1/2 Cups) Organic Gorbanzo Beans, Drained & Rinsed
- 2 Garlic Cloves
- 2 Medium Spring Onions or Scallions (Top & Bulb)
- 1 Tablespoon Hot Sauce
- 2 Teaspoons Toasted Sesame Oil
- 2 Tablespoons Organic Natural Peanut Butter
- 2 Teaspoons Paprika
- 1 Teaspoon Garlic Powder
- 1/4 Teaspoon Sea Salt or to taste
- 2 Teaspoons Brown Sugar
- Juice of 2 Lemons
- 1/4 Cup White Cooking Wine
- 2 Tablespoon Capers
- 1 Medium Sweet Red Pepper, Finely Chopped
- 2 Teaspoons Dried Parsley
- 1 Teaspoon Freshly Cracked Black Pepper
Directions
Place everything in a food processor except for the last 4 ingredients: capers, red pepper, dried parsley and cracked pepper. Blend until smooth and then add to a medium sized mixing bowl and add the rest of the ingredients and stir in with a spoon.
