Flying on Jess Fuel

Fueling my Navy pilot, one meal at a time...

Navigation
  • Home
  • A little about us…
    • Privacy Policy
  • Recipes
  • Travel
  • Gardening

Spicy Hummus

April 14, 2011 by jessfuel Leave a Comment

When I asked Nick what he wanted from the grocery store this week, he requested “healthy snacks,” which is not a request I usually get from him. Healthy snacks to me means vegetables, but I knew he wouldn’t eat them plain. My sister, Jaki, went on a homemade hummus kick not too long ago, so I figured I’d give that a whirl… much more appealing than plain veggies!

One of the main ingredients in hummus is tahini, a sesame seed paste (think peanut butter made out of sesame seeds). I didn’t have any tahini and, not surprisingly, the grocery store in Enid, Oklahoma, did not have any either. A little research and I discovered that natural peanut butter could be substituted. That’s the kind of peanut butter I use anyways, so I just happened to have some! Crisis averted.

Spicy Hummus

  • 1 15oz can chickpeas, drained and rinsed
  • 2 tbsp garlic, minced
  • 1 tbsp tahini (or natural peanut butter)
  • juice of 1/2 lemon
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp red pepper flakes
  • few shakes cayenne pepper
  • salt & pepper, to taste

Combine chickpeas, garlic, tahini, olive oil and lemon juice in food processor.

Process until almost blended, adding extra olive oil to desired thickness.

Add spices, and continue processing until everything is mixed well.

That’s it! Super easy. Plate it up and serve with veggies or pita wedges. Garnishes are optional, but since I have a lot of free time these days, I like to make my food extra pretty.

This was yummy… Nick picked out the lemon flavor right away (yes, he asked “Is there something citrusy in here?” even though there was a lemon sitting right on top. Let’s hope he’s a little more observant when flying planes). The spices all worked really well together, too. And even though I had to use peanut butter, you really couldn’t tell.

We’re almost done unpacking… we finally unpacked Kaiser today, so now he’s out chasing squirrels.

You Might Also Like:

Black Bean and Kale Enchiladas with Avocado Cream and Homemade Enchilada Sauce
Vegan Spinach and Artichoke Dip
Halloween Popcorn Mix
Salsa Fresca

Share this:

  • Share
  • Twitter
  • Pinterest
  • Facebook
  • Email
  • Print
  • Reddit

Filed Under: Appetizers, Snacks Tagged With: dip, healthy, snacks

« Buffalo Chicken Burgers
Bourbon Glazed Grilled Salmon »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Fueling my Navy Pilot, one meal at a time…

Welcome to Flying on Jess Fuel! I love to cook and share my recipes and adventures in the kitchen with everyone. Take a look around... you might just find tonight's dinner!

Search Flying on Jess Fuel

Subscribe via Email

Enter your email address to subscribe to Flying on Jess Fuel and receive notifications of new posts by email.

ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

Check out these healthy recipes!

Dilly Cucumber Bites
Kale and Black Bean Enchiladas with Avocado Cream and Homemade Enchilada Sauce (Vegan)
Banana Almond Chia Seed Pudding

*Click Here* to read Flying on Jess Fuel’s Privacy Policy.
This site contains affiliate links, meaning that if you make a purchase through them, we will receive a small commission.

Copyright © 2023 · Foodie Child Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress