Recipe: Chili humus

I love humus! Especially chili humus ..
I think that it is nice with a humus, that’s spicy – They can be really boring, if they only taste of chickpeas, and nothing else 😉

I make this humus every sunday evening, this way, I always have humus for the whole next week
I use my humus in sandwiches, for dipping vegetables (Carrots & cucumber) & as sauce for dinner.

Recipe

Yield: 2 dl

Ingredients:

• 1 can of chickpeas (400 grams)
• 6 tbsp juice from canned chickpeas
• ½ clove of garlic
• 1 tbsp tahini
• 4 tbsp olive oil
• 4 lemon tbsp lemon juice (Aprox.  ½ lemon)
• Salt
• 1 pinch og cayenne pepper
• ½ tsp crushed cumin

How to make it:

• Peel the garlic & cut in half (You can use a whole garlic, if you want 🙂 )
• Open the can of chickpeas & pour some of the juice into a bowl
• Pour the chickpeas & the rest of the juice into a colander – Wash the chick peas & stir with your hans, until the membranes has been peeled off
• Pour the chickpeas into a minichopper/foodprocessor
• Add garlic, tahini, cumin, cayenne pepper, olive oil, juice from the chickpeas, salt, harissa & lemon juice
• Blend it, until it becomes a smooth mass – You’ll have to blend for a bit of time 🙂