Spicy Hummus (Without Tahini)

Hummus is a Middle Eastern dip made with chickpeas and a few tasty ingredients. Typically, hummus has tahini (sesame paste). I do not enjoy tahini so I decide to skip it from the dip.

This easy and versatile dip tastes great with crudités, pita bread, chips, salads and wraps.

Hummus is forgiving when it comes to flavours; it adapts to most ingredients you add to it. I wanted something spicy, and I used a fresh jalapeño for the spicy kick.

My favourite way to consume hummus? With crunchy crudités.

Ingredients

  • Chickpeas – 1 can or 1 cup boiled chickpeas
  • Lemon juice – 1/2 tblspn
  • Garlic – 2 cloves, peeled
  • Salt – To taste
  • Olive oil – 1 tblspn + 2 tspns for serving
  • Jalapeño – 1, stem removed, de-seeded and de-veined
  • Paprika – 1 pinch

Directions

  1. If you’re using canned chickpeas, drain the brine, clean it and keep aside.
  2. In a clean and dry blending jar, add all the ingredients except paprika. Blend it to a smooth paste.
  3. If required, add a little more oil to aid the blending process. Avoid using water to grind it.
  4. Scoop out the hummus and place it in a serving cup, drizzle some olive oil. Sprinkle the paprika and serve fresh.

Tips:

  1. If you can’t find fresh jalapeños, used the pickled ones or green chillies.
  2. If you are not a fan of spicy dips, omit the jalapeños. Add flavourings like parsley, coriander or mint.
  3. I added paprika for the smoky flavour, you could add cayenne pepper, black pepper powder or red chilli powder.

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