Hummus, Spicy

  • 1 can chickpeas (Garbanzo beans) drained, reserve liquid
  • 2 T. tahini [just as good without]
  • 2 – 3 T. olive oil
  • 1/2 t. hot pepper flakes
  • 1/2 t. Cayenne1 t. Coriander (optional)
  • 1 t. cumin
  • 1 t. chili powder
  • 1 clove garlic, minced
  • juice from 1 lemon (about 2 T)
  • salt to taste

Mix in food processor/mixer/whatever. Add little of reserved liquid or more olive oil to get texture you want. Also, some beans seem to blend a bit differently, so you may have to add a bit more liquid depending on that. May be a tad spicy for some, but this is just right for my man.

Serve with veggies or chips.


Spicy Nuts

1 to 2 T. Dried, crushed red pepper
3 T. Olive oil
4 garlic cloves, crushed
24 oz. assorted nuts of your preference (peanuts, pecans, cashews, mixed)
1 tsp. salt
1 tsp. chili powder

Pour oil into large skillet. When warm, add red pepper and crushed garlic, and stir for 1 minute on medium heat. Stir in nuts, cooking on medium heat, continuing to stir constantly, for 5 minutes.

Remove from heat; sprinkle with salt and chili powder, stirring well to mix.

Drain on paper towels. Cool completely and store in air-tight container. Adjust heat next time if you have tongue blisters… 😉