I have Rachael’s Ray’s Veggie Meals (from the 30-Minute Meals series) and I’ve made several successful recipes from that book. One of them is this hummus. It is very easy to make, and is so much fresher-tasting than store-bought hummus (although, we eat a lot of that too).

We normally make this hummus with falafel and Israeli salad, but it’s great as a party dip, too, served with crudite.

Adapted from Rachael Ray’s Spicy Hummus

1 19-oz. can chickpeas, drained (reserve the liquid)
2 Tbsp. tahini (sesame paste)
1/2 tsp. crushed pepper flakes
1/2 tsp. cayenne pepper
1 tsp. cumin
2 cloves garlic, crushed
2 Tbsp. lemon juice
salt to taste

Combine all ingredients in a food processor and pulse until chunky. Begin adding reserved chickpea liquid back into hummus as you continue pulsing, until it reaches your desired consistency. I normally add back in 2-3 Tbsp. of liquid. Garnish with a sprinkle of cayenne pepper.

6 thoughts on “Hummus

  1. Is yours spicy too?

    No, the way I make it is not very spicy at all, and I’m a spice wimp! I would leave out the crushed red pepper if you’re concerned about the heat, and then just add it back in after you taste it if it’s too mild. — Dara

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