Spicy Three Pepper Hummus66 Reviews
- Prep: 15 min
- Ready In: 8 hr 15 min
“My family loves a popular brand of 3 pepper hummus. Unfortunately, they love it so much that a container is demolished in one sitting! This recipe makes 3 times the amount in the sore bought containers for about the same price as one 8 ounce tub.” - by FLCRACKER
Original recipe yields 3 cups
- In the bowl of a stand mixer, combine the garbanzo beans, olive oil, lemon juice, tahini, garlic, jalapeno, and juice from the jalapeno jar. Season with black pepper, cayenne, cumin and oregano.
- Mix using the whisk attachment on low speed until the ingredients start to blend, then turn the speed to medium, and blend to your desired consistency. Cover and refrigerate overnight to allow the flavors to blend. Make sure your container is sealed well, or your fridge will smell like garlic!
Amount Per Serving (24 total)
- 65 cal
- 2.3 g
- 9.4 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"I subbed peanut butter for the tahini, as it was what I had on hand. (Any nut butter would work.) 8 is too many cloves of garlic - cut it in half and you'll still have plenty. I sauteed my garlic i..." See moren olive oil before adding it to the food processor with the rest of ingredients. Took care of that raw garlic unpleasantness. I also had to add extra oil and lemon juice; it was dry without. Very good final product!"
"I thought this hummus was almost perfect. I followed the recipe exactly but thought the garlic flavor was a little overwhelming and drowned out the other flavors. I would reduce to 4 cloves of garli..." See morec so the flavors balance a little better. Mixing the garbonzo beans can be a bit challenging."
"I just made this recipe today and it is wonderful! A nice garlicky, spicy bite to it. I used the pepper, cayenne and oregano in amounts to suit my taste. I also made mine in a food processor and nee..." See moreded a little more liquid to blend it properly. I had saved the liquid from the beans just in case I needed it, although water would have been fine. This recipe is definitely a keeper."
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