Experience a vibrant twist on classic hummus! This recipe features a subtle hint of cayenne for a delightful kick and just a touch of turmeric for a warm, inviting color. Embrace a slightly rustic texture and elevate your snacking with fresh parsley and a generous drizzle of olive oil.

Follow The Directions

01

Step

11 mins

Simmer Chickpeas: In a small saucepan, combine the undrained chickpeas and bring to a boil. Reduce heat and simmer until the chickpeas are very soft and easily crushed with a spoon (approximately 10 minutes).

02

Step

1 mins

Blend Ingredients: Transfer the softened chickpeas to a high-powered blender.

03

Step

1 mins

Add tahini, olive oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender.

04

Step

2 mins

Blend to Desired Consistency: Secure the lid, holding it firmly with a potholder, and blend on high speed until the mixture reaches a mostly smooth, yet slightly thick consistency (1-2 minutes).

For a smoother hummus, peel the skins off the chickpeas after simmering. This is a bit tedious but results in an exceptionally creamy texture.
Adjust the amount of cayenne pepper to your liking. Start with 1/8 teaspoon and add more for a spicier kick.
If the hummus is too thick, add a tablespoon or two of water or chickpea cooking liquid at a time until the desired consistency is reached.
Serve with warm pita bread, fresh vegetables, or as a spread for sandwiches and wraps.
Store leftover hummus in an airtight container in the refrigerator for up to 5 days.

Adolf Batz

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