Recipe by FLCRACKER
"My family loves a popular brand of 3 pepper hummus. Unfortunately, they love it so much that a container is demolished in one sitting! This recipe makes 3 times the amount in the sore bought containers for about the same price as one 8 ounce tub."
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2 (16 ounce) cans
garbanzo beans, drained
jarred jalapeno pepper, chopped
liquid from the jar of jalapeno peppers
ground black pepper
1 1/2 teaspoons
I subbed peanut butter for the tahini, as it was what I had on hand. (Any nut butter would work.) 8 is too many cloves of garlic - cut it in half and you'll still have plenty. I sauteed my garlic in olive oil before adding it to the food processor with the rest of ingredients. Took care of that raw garlic unpleasantness. I also had to add extra oil and lemon juice; it was dry without. Very good final product!
It wasn't spicy or smooth enough for me so I added more hot peppers and extra lemon juice to give some extra kick.
I thought this hummus was almost perfect. I followed the recipe exactly but thought the garlic flavor was a little overwhelming and drowned out the other flavors. I would reduce to 4 cloves of garlic so the flavors balance a little better. Mixing the garbonzo beans can be a bit challenging.
I just made this recipe today and it is wonderful! A nice garlicky, spicy bite to it. I used the pepper, cayenne and oregano in amounts to suit my taste. I also made mine in a food processor and needed a little more liquid to blend it properly. I had saved the liquid from the beans just in case I needed it, although water would have been fine. This recipe is definitely a keeper.
Technically, mine was Spicy "Two" Pepper Hummus as I got halfway through making it and realized I was out of jalapenos! (A rarity in my house!) But it still turned out great and was very spicy! Like many of the other reviews, I needed to add more liquid so I switched off water & EVOO until I got the right consistency. I also felt it needed more cumin so I added (roughly) another 1/2 tsp. The first time I ever had hummus was in Jerusalem, so I guess I'm kind of a hummus snob. Store bought just dosen't cut it! This recipe was a great spicy version!
My search for the Ultimate Hummus Recipe has ended. I will cut down on the spice next time around due solely to the wimpiness of my palate, but give the recipe a wholehearted thumbs-up. Amazing eaten with multigrain Tostitos.
This is a great spicy hummus recipe. Though, I made a few changes. First, I used two slices of a fresh jalapeno pepper (seeded and ribs removed). Secondly, I added 1 teaspoon of red wine vinegar since I didn't have the juice from the jar of jalapenos. Lastly, I added 2 tablespoons of plain Greek yogurt to the recipe since I like my hummus very creamy. With these slight changes, I will definitely make this recipe over and over again - thanks!
This was pretty yummy, but WAY too much garlic. I'm a huge garlic fan and add it to everything so I ignored other reviewers comments about it. Next time I'll roast the garlic along with a red pepper, that way it won't have the same raw garlic bite. I halved the recipe but still had to add another ½ can of beans to make it edible. Also had to add extra liquid. Will definately make again with a few changes. Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Spicy Three Pepper Hummus
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 20
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