Hurricane Hummus

Kitchen Tested
  • Yield 12 servings

Wonderful for sandwiches or as a chip dip.


1 (19-ounce) can chickpeas, drained and rinsed
2 garlic cloves, minced
2 tablespoons tahini*
1 teaspoon crushed dried red pepper flakes
1/4 cup extra-virgin olive oil
2 tablespoons lemon juice
1/4 cup water


  1. Place all the ingredients in a food processor fitted with the metal blade or use a hand-held immersion blender to puree until fairly smooth with a few chunks. Or simply mash with a fork in a large bowl. Makes 3 cups.
Note: Tahini is sesame seed paste found in most supermarkets and natural food stores.



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