Have you ever wondered where the word “hummus” comes from? You know the “funny bone” is called humerus and if something is funny we will say it is humorous. Could these words all be related? Well, I’m going to say, “yes” and then have some fun with my hummus recipe.
I have a great cookbook at home called, “Pita the Great” and it has a traditional hummus recipe: garbanzo beans, tahini, lemon juice, olive oil, garlic, salt, pepper. This is great for a middle eastern inspired meal but my guys like spicy food and are more fond of Mexican inspired dishes. Well, here’s what I came up with. I used a variety of ground peppers to add depth to the flavor and spice. I hope you like it! My guys definitely did!
1 15oz can white kidney beans (cannellini beans) or garbanzo beans (chickpeas)
1/4 cup olive oil
1/4 cup almond butter (no sweetener, find the kind that is just almonds/salt/oil)
1-2 cloves garlic, peeled
1/2-1 tsp ground cumin
1/2-1 tsp ground chipotle pepper
1/2-1 tsp ground cayenne pepper
1/2 tsp smoked ground paprika
1 tsp salt
1/2 tsp black pepper
1/4 cup water
1. Drain and rinse your beans
2. With your blade attachment, place drained/rinsed beans, olive oil, almond butter, garlic, cumin, chipotle pepper, cayenne pepper, paprika, salt, and pepper in a food processor.
3. Blend until smooth. Open your food processor and scrape the sides down to ensure your garlic has been thoroughly incorporated into your mix. Blend again.
4. You will find that your hummus is rather thick: more like the consistency of cake batter rather than a dip. At this time, add your water and blend one last time.
5. To serve for a group, I find it works best if you smooth it out on a plate rather than in a bowl. Then if you’d like, drizzle some olive oil on the top. You can then garnish with tomatoes or other veggies if you’d like. Enjoy!
1. I put a range on the amount of each spice so you can make this recipe as zippy as you like.
2. Both types of beans work well so feel free to use either.