- 1 (15 ounce) can chickpeas, undrained
- 1/3 cup tahini
- 2 teaspoons olive oil
- 1 teaspoon garlic salt
- 3/4 teaspoon onion powder
- 1/4 teaspoon ground turmeric
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cayenne pepper
- 1/8 teaspoon paprika
- salt and ground black pepper to taste
- Add chickpeas to a small saucepan; bring to a boil. Cook until peas are soft and can be crushed with a spoon, about 10 minutes. Transfer to a blender.
- Add tahini, oil, garlic salt, onion powder, turmeric, allspice, cayenne pepper, paprika, salt, and pepper to the blender. Cover and hold lid down with a potholder; blend on high until mostly smooth, but still thick, 1 to 2 minutes.
08/31/2019
recipepes.com
hummus with a kick, recipe
PT15M
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5
455 calories
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