Spicy Hummus is our go to dipping sauce when we take crudites and chopped veggies on picnics. In our hot, humid Southern summers, and back home, in our dry overheated California summers, you need all the healthy, hydrating food you can take in. Slightly Spicy Hummus and cucumbers fit your bodies needs with a healthy dose of salt to keep the electrolytes in balance, which is critical in heat. We make a concerted effort to eat our hydration, by consuming plenty of water in veggies.This prevents that horrid 'water logged yet dying of thirst' feeling so prevalent on the warmest days. Spicy Hummus tastes so good, it keeps the kids noshing on fresh veggies all day.
It is best to make our slightly Spicy Hummus a day ahead, so flavors can meld.
Perfect as a salad dressing, simply dip the tines of your fork into hummus, then spear a forkful of greens - oh happy day!
- 2 cups garbanzo beans (chick peas) cooked or 1 15 oz can, drain liquid and reserve
- 1-2 Tablespoons EVOO
- 2 Tablespoons tahini
- 1/4 cup lemon juice (to taste, can add a little more for flavor, or less)
- 2-3 cloves fresh garlic
- 1-2 jalapeno cubes or fresh jalapeno peppers
- 2 teaspoons cumin
- 1 teaspoon sea salt
- 1 teaspoon freshly cracked pepper
Hummus is the easiest thing to make ever! In a Vita-Mix container or strong blender, put all ingredients and blend thoroughly. If hummus is too thick, add a little of the reserved garbanzo juice, or a little extra lemon/lime juice or water.
Taste hummus, adjust seasonings if necessary. Normally, a bit of extra lemon juice brings up the salt, or a dash of cumin or cayenne bring up the flavor to the perfect slightly spicy blend!
Serve slightly Spicy Hummus with cut vegetables, as salad dressing and take on every picnic....seriously! It is that good. Store in the fridge.
As you can readily see, Spicy Hummus is the star of our picnic at the exquisite Biltmore House, lunching on the grounds, looking up at the greenhouse and gardens.
Spicy Hummus freezes well. Take picnic size or lunch sized portions and freeze in containers, then simply pop into an ice chest or lunch box, and it will thaw by lunch. Or just make a huge batch and freeze it for a busy day.