Ingredients and Weight:
- 2 (15 ounce) cans chickpeas, rinsed and drained
- 1 medium red bell pepper, chopped (about 1 cup)
- 1 medium jalapeño pepper, seeded and minced
- 1 small serrano pepper, seeded and minced
- 1/2 cup tahini
- 1/4 cup olive oil, plus more for drizzling
- 2 cloves garlic, minced
- 1/4 cup lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Preparation Time:
15 minutes
Cooking Time:
5 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a food processor, combine the chickpeas, bell pepper, jalapeño pepper, serrano pepper, tahini, olive oil, garlic, lemon juice, cumin, coriander, salt, and black pepper.
- Pulse until smooth and creamy, about 2 minutes.
- Transfer the hummus to a serving bowl and drizzle with additional olive oil, if desired.
- Serve immediately with pita chips, vegetables, or crackers.
Nutritional Information (per serving):
- Calories: 200
- Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 220mg
- Carbohydrates: 25g
- Dietary Fiber: 10g
- Sugar: 4g
- Protein: 7g
Dish Characteristics:
- Creamy and flavorful
- Spicy and tangy
- Versatile, can be served as a dip, spread, or topping
User Comments:
- "This hummus is amazing! It's the perfect balance of spicy and creamy."
- "I love the vibrant red color that the bell pepper adds."
- "It's so easy to make and tastes like it came from a restaurant."
- "I like to use this hummus as a topping for sandwiches and wraps."
- "It's a great way to add some heat and flavor to my meals."
Special Precautions and Tips:
- If you don't have jalapeño or serrano peppers, you can use other spicy peppers such as cayenne or habanero peppers. Adjust the amount to your desired spice level.
- If the hummus is too thick, add a little more olive oil or lemon juice until it reaches the desired consistency.
- Hummus can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.