Samira's Spicy Hummus - Bravabod

This recipe comes courtesy of a Jordanian family friend, Samira. Unlike most hummus recipes, you'll find that this one features no cumin. Instead, Samira uses cayenne pepper for an authentic taste of the hummus she grew up eating in Jordan. For an extra creamy hummus, try boiling the chickpeas for 10 minutes with baking soda, as outlined below. Otherwise, simply add all the ingredients to a processor and blend. Either method is delicious.

How To MakeDiet Type: Plant-based

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Shopping List
  • 1 (15 ounce) can of chickpeas, drained and rinsed
  • 1/4 cup tahini
  • 1/4 cup lemon juice
  • 1/4 cup cold water
  • 1 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda (optional, for creamier hummus)
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • olive oil, for topping

Instructions
  1. Step 1 (Optional): Place the chickpeas in a medium saucepan and cover with water. Add the baking soda and bring the mixture to a boil over medium-high heat. Once boiling, lower the heat to a simmer and cook for 10 minutes. The chickpeas will be very soft, with their skins falling off. Drain and rinse the chickpeas thoroughly, there is no need to peel off the skins. Set aside.
  2. Step 2: Add all of the ingredients to a food processor. Pulse until the hummus is super smooth, scraping down the sides and bottom as needed.
  3. Step 3: Taste, and adjust the seasonings as needed — add more cayenne for an extra kick, a bit of salt, or more water if it seems a bit thick. Keep in mind that the particular brand of tahini used will affect the consistency.
  4. Serve: Transfer the hummus into a serving bowl and top with a drizzle of olive oil. Enjoy.

Recipe Notes

Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.

Nutrition

The original recipe here comes courtesy of a Jordanian family friend, Samira. Unlike most hummus recipes, you'll find that this one features no cumin. Instead, Samira uses cayenne pepper for an authentic taste of the hummus she grew up eating in Jordan. Rather than using traditional chickpeas, this legume-free alternative uses cashews as its creamy base.

How To MakeDiet Type: Paleo

liked this

Freeze For 3-4 months

Best by 4-7 days


Shopping List
  • 1 3/4 cups raw cashews, soaked in hot water for 30 minutes
  • 6 tablespoons lemon juice
  • 6 tablespoons cold water
  • 1/4 cup tahini
  • 1 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • olive oil, for topping

Instructions
  1. Step 1: Drain and rinse the cashews. Add all of the ingredients to a food processor. Pulse until the hummus is super smooth, scraping down the sides and bottom as needed.
  2. Step 2: Taste, and adjust the seasonings as needed — add more cayenne for an extra kick, a bit of salt, or more water if it seems a bit thick. Keep in mind that the particular brand of tahini used will affect the consistency.
  3. Serve: Transfer the hummus into a serving bowl and top with a drizzle of olive oil. Enjoy.

Recipe Notes

Note 1: A good tahini can make a world of difference in how this recipe turns out. The texture and flavor depends on the type of sesame seed used, the roast level, and how those seeds are processed. Look for a tahini that's light in color and very runny. It should taste rich and slightly sweet, not at all abrasive or overly bitter.

Nutrition

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Samira’s Spicy Hummus

PT10M 1 (15 ounce) can of chickpeas, drained and rinsed 1/4 cup tahini 1/4 cup lemon juice 1/4 cup cold water 1 garlic cloves, minced 1/2 teaspoon salt 1/2 teaspoon baking soda (optional, for creamier hummus) 1/4 teaspoon cayenne pepper (adjust to taste) olive oil, for topping Gluten Free Paleo Vegan Low-Carb 6 Servings Ingredients:

6 Servings

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