Spicy Hummus Dip
You’re on your way to Hummus Paradise with this quick recipe!
- Prep Time: 30 minutes
- Serves: 4-6
- Chips Featured: Lightly Salted, Sweet Chili Jollof, Ginger Chicken Yassa
what you'll need
- 2 cans of chickpeas OR 31/2 cups of soaked, cooked chickpeas
- 2 roasted bell peppers, sliced
- ¼ cup tahini paste
- 2 tablespoons crushed garlic
- 1 ½ tablespoons fresh lemon or lime juice
- 2-4 tablespoons olive oil
- 2 tsp Smoked or regular paprika
how to make it
- Rinse and drain 2 cans of chickpeas OR 3 1/2 cups of soaked, cooked chickpeas
- Place in a food processor with the roasted bell peppers, tahini paste, crushed garlic, fresh lemon juice, 2 tablespoons of olive oil, and spices to taste
- Pulse for 60 – 90 seconds – depending on how smooth you want your hummus!
- Spoon your hummus into a bowl
- Use the back of the spoon to level the hummus out and create slight waves
- Drizzle with extra olive oil
- Dust with smoked OR regular Paprika and garnish with chopped chillies if desired
- Arm yourself with Sankofa Plantain Chips and get-to-dipping! 💥
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