5 Pepper Spicy Hummus
I like spicy this one gets spicier over time to be ready to adjust. It is great with Baby Carrots
- Preparing Time: 10 minutes
- Total Time: 2 hours and 10 minutes
- Served Person: 14
gf
superbowl
rom
superb2015
df
gf
spicy
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 30 ounces canned chickpeas 1/4 cup of liquid reserved
- 3 banana peppers
- 3 jalapeno peppers rough cut and seeds removed
- 1/2 large green pepper rough cut
- 1 teaspoon ground red pepper
- 3 cloves garlic rough cut
- 3 tablespoons sesame tahini
- 1 tablespoons extra virgin olive oil
- 1/2 fresh lemon
- 1 teaspoon curry powder
- 1 3/4 teaspoon salt
- Carbohydrate 16.1693240603908 g
- Cholesterol 0 mg
- Fat 2.98139037238134 g
- Fiber 3.53710985403269 g
- Protein 3.94043227119624 g
- Saturated Fat 0.392267139160633 g
- Serving Size 1 1 Serving (85g)
- Sodium 184.77982538491 mg
- Sugar 12.6322142063581 g
- Trans Fat 0.275103989255767 g
- Calories 103 calories
Drain Chickpeas reserving 1/4 of liquid. Place all ingredients into a blender (or food processor) blend on high until smooth. Cover and chill for at least two hours.
