This variation of my sun dried tomato basil hummus came together just as fast and has a spicy kick. I used half of a jalapeño (with seeds) and wished I had used a whole one. If you’re not into spicy, remove the seeds and if you are, use the whole pepper. This hummus is both tangy and spicy and is perfect for wraps, sandwiches or as a dip.
What You Need:
1 – 15 oz can garbanzo beans, drained (not rinsed) – reserve 2 Tbs canning liquid
1/3 cup tahini
1 small bunch cilantro
Juice of ½ a lemon
3 small cloves garlic
2 Tbs canning liquid
1/8 tsp freshly cracked black pepper
What To Do:
Combine all ingredients in a blender or food processor and whirl away until smooth. Serve with raw vegetables.