Feel the Burn Hummus

Hummus is one of those inexpensive foods that’s become a bit overdone. Every supermarket carries 20 different varieties and you’ll find a dish of hummus at every potluck (often brought by the person who can no longer get away with an offering of chips and salsa). It may be cheap and easy, but the Middle Eastern chickpea spread is also nutritious and versatile. I use it in sandwiches and wraps, and it’s fantastic with kofte or souvlaki. It makes a quick, nutritious lunch with some Wasa flatbreads or pita. Stick it on top of a chicken breast, fish, or burger for a quick flavour infusion.

Fresh garlic is key

The essence of this dish is garlic. Don’t even think about using garlic powder. It has to be fresh. Try to buy local garlic if you can – the flavour will be much more pungent than anything shipped from who-knows-where. Hummus is not rocket science, but lacklustre ingredients will make it resemble cardboard, not food.

My Feel-the-Burn Hummus uses an assortment of hot peppers to ramp up the heat. I pickled our crop of hot peppers this year, so I’m using Bulgarian Carrot peppers, Cayennes, and Criolle de Sella. You can really use any peppers you like, fresh or pickled. The key is to choose peppers that will give flavour, not just heat. This recipe is not for the faint of tastebud – be warned.

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Feel-the-Burn Hummus
A whole lotta garlicky goodness to use as a spread, a dip, or a spicy vampire repellent.
Prep Time 15 minutes
Servings
cups
Ingredients
Prep Time 15 minutes
Servings
cups
Ingredients
Instructions
  1. Place all ingredients in the bowl of a food processor. Process until completely smooth. If the hummus is too thick you can add water a couple of teaspoons at a time, processing in between additions until the desired consistency and texture is achieved.
Recipe Notes

This hummus can be eaten right away but it benefits from sitting in the fridge, covered, for a day or so to allow the flavours to blend and mellow.

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