Spicy Hummus

Name: Spicy Hummus
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 12 serving(s)
Ingredients: 2 1/2 cups dried chickpeas; 10 cups cold water; 1 teaspoon baking powder; 4 teaspoons pure tahini; 3 tablespoons extra virgin olive oil; 1 tablespoon mexican chili sauce; 1/2 teaspoon hot red pepper flakes, finely ground; 3 tablespoons fresh lemon juice; salt; chili oil, for garnish

Submitted by Charlotte J

"Just because I love hummus so much, I'm posting recipes from a book I found. Source: Hummus by Avner Laskin"

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Ready In:: 2hrs 15mins
Ingredients:: 10
Serves:: 12

ingredients

2 ¹⁄₂ cups dried chickpeas
10 cups cold water
1 teaspoon baking powder
4 teaspoons pure tahini
3 tablespoons extra virgin olive oil
1 tablespoon mexican chili sauce
¹⁄₂ teaspoon hot red pepper flakes, finely ground
3 tablespoons fresh lemon juice
salt
chili oil, for garnish

directions

Soak chickpeas overnight in 10 cups of cold water.
Drain the peas, rinse, and transfer to a large pot.
Add the other 10 cups of water, baking powder and bring to a boil.
Reduce to low and cook uncovered for 2 hours or until peas are soft enough to crush in your hand.
Remove from heat and let stand for 40 minutes.
Strain, reserving liquid for later.
Place peas to a food processor adding the tahini, olive oil, chili sauce, red pepper flakes, lemon juice, 1/2 teaspoon salt, and 1/2 cup of the cooking liquid.
Puree into a smooth paste.
If the paste is to thick add a little more cooking liquid.
Add salt to taste.
Refrigerate for 3 hours or until chilled.
Drizzle some chili oil over top and serve cold.