Spicy Three Pepper Hummus

Spicy Three Pepper Hummus

70 Reviews 5 Pics
  • Prep

    15 m
  • Ready In

    8 h 15 m
FLCRACKER
Recipe by  FLCRACKER

“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.”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  1. 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.
  2. 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!

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Reviews (70)

Rate This Recipe
mommymeggy
70

mommymeggy

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 in 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!

GBUSKIRK
44

GBUSKIRK

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 garlic so the flavors balance a little better. Mixing the garbonzo beans can be a bit challenging.

JANMAR1
34

JANMAR1

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 needed 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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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 65 cal
  • 3%
  • Fat
  • 2.3 g
  • 3%
  • Carbs
  • 9.4 g
  • 3%
  • Protein
  • 2.2 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 122 mg
  • 5%

Based on a 2,000 calorie diet

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