Spicy Three-Pepper Hummus
2 (16-ounce) cans garbanzo beans, drained
2 tablespoons olive oil
1/8 cup lemon juice
2 tablespoons tahini
8 cloves garlic, minced
2 slices jarred jalapeno pepper, chopped
1 teaspoon liquid from the jar of jalapeno peppers
1/2 teaspoon ground black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano
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. 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.
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2 (16-ounce) cans garbanzo beans, drained
2 tablespoons olive oil
1/8 cup lemon juice
2 tablespoons tahini
8 cloves garlic, minced
2 slices jarred jalapeno pepper, chopped
1 teaspoon liquid from the jar of jalapeno peppers
1/2 teaspoon ground black pepper
1 1/2 teaspoons cayenne pepper
1/2 teaspoon ground cumin
3/4 teaspoon dried oregano
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. 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.
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