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Tuesday, March 20, 2018

Ghost Pepper Hummus (Vegan, No Oil)

Spicy? Heck yes! Delicious? Most definitely. Easy? Did you even have to ask?!

Best of all - you can leave out the ghost peppers or substitute a less spicy pepper and perfect this hummus for your spice tolerance level.


3 cups boiled or canned chickpeas (I like boiled better!)
1/2 teaspoon citric acid (you could also sub 2 tablespoons lemon juice)
1 teaspoon sea salt
2 cloves garlic
2 tablespoons sesame seeds
1/3 to 1/2 cup water
2 ghost peppers (or sub any other type of pepper based on your spice tolerance)


Following these instructions exactly will provide the best results.

1. In a food processor, combine all of the ingredients (but, only 1/3 cup of water).

2. Process until the hummus is smooth in texture. If the hummus is not yet creamy in texture, add more water.
3. Adjust ingredients according to taste -although, most people love this without adjustments.
4. Enjoy right away or store in an airtight container in the fridge for up to 5 days.


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