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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
Great recipes and cooking tips! For a limited time, get a year of Allrecipes Magazine for $5.99.
See how to make quick-and-easy hummus with red bell peppers.
A creamy hummus with a little cayenne kick.
Healthy dip made from garbanzo beans.