Spicy hummus
The best dip to share with your friends: a hummus, obviously! To me, healthy food clearly doesn’t mean tasteless food, so let’s make it spicy!
This spicy hummus is inspired by the book by the one and only Deliciously Ella. I can assure you that the recipe is super creamy and rich in flavour.
For an even tastier hummus
Of course, this spicy hummus is also very easy and quick to make. However, it will be even better if you take the time to use dry chickpeas (to soak overnight) and if you take the time to let the hummus rest for a few hours in the fridge before serving. I suggest here the quickest version with canned chickpeas.
When do I enjoy this spicy hummus?
As previously mentioned, hummus is our preferred dip to share with my friends. That said, I associate very often hummus with my salads, sandwiches, or even hot dishes like my Quinoa & feta stuffed eggplants.
Enjoy!
Caroline
PS: Other hummus are already online on this blog. Versions with vegetables, with beets for example. Don’t hesitate to follow the link right here to not miss the upcoming recipes!
1 tin of chickpeas (about 265 g) ∞ Strain and rinse the chickpeas. Don't forget to keep the water from the chickpeas (30 g of chickpea juice = one egg white).
Ingredients
2 tbsp of olive oil
1-2 tbsp lemon juice
1 tsp tahini
1 tsp cumin
1 tsp coriander
1 tsp turmeric
Chili pepper and paprika - according to your taste
Salt & pepper
Optional: 1 tbsp of cider vinegarInstructions
∞ Mix the chickpeas with all the ingredients and add a tbsp of water.
∞ Once the mixture is smooth, keep in a cool place before serving. You can keep the hummus between 5 days and one week in an airtight container in the fridge.
