Today I have for a completely different kind of hummus. I was looking to make something that packed a little bit of heat, had a smokey flavor and would go fan-tastic with pretzels. So out came the spices and I added a little bit of this and a little bit of that and BAM, my hummus was born. Let me introduce to you my Triple Threat Spicy Hummus.
What makes this a Triple Threat? It’s made with Adobo in Chipotle Sauce, cayenne pepper and chili powder. I wasn’t sure about chili powder, but I said why not. So in went the chili powder and boy did it give my hummus a nice deep smokey taste. The hummus does pack some heat, but not much. It’s the kind of heat that you taste afterwards, but not enough to start a 4 alarm fire in your stomach or mouth. I think it’s just perfect. Now by all means if you want more heat, add more chipotle sauce. Yum!!
This hummus is perfect with pretzels. I have had a kaboodle of pretzels lately and they taste ok plain, but I like to dip. I guess you can say I am a dipper. I tried dipping carrots in it, and it doesn’t taste super great, but celery works out super. I mix it up between celery and pretzels. This has been my afternoon snack all week!
The hummus contains no fat!! I skip the oil and tahini sauce and just use the juice from the chickapeas to moisten it up and to make it easier to process in my food processor. I know I eat a lot of these kind of dips, so the less calories and the healthier it is, the better off I am. Plus one thing i love is that it’s thick! I want it to stick to my pretzels and not slide off. The thicker it is the more filling it is, so a little bit goes a long way. The hummus is just perfect for football season! I think it will please anyone that likes a little spice! Oh and you know what, I bet it would go great in a wrap too! Yummers!
A healthy, non-fat hummus with a little kick of spice and a deep smokey flavor. Perfect for dipping celery and pretzels. Only 30 calories per two tablespoons.
- 1 15.5 oz. can Garbanzo Beans, drained, rinsed (reserve the juice from the can)
- 1 clove garlic, peeled
- 1 tbsp. lemon juice, fresh
- 1/2 tbsp. chili powder
- 1 tsp. chipotle in adobo sauce
- 1/4 tsp. cayenne pepper
- Add all of the hummus ingredients in a food processor (I used my mini food processor) and blend until all mixed well and a smooth consistency. Add 1 tablespoon of reserved garbanzo bean juice at a time if it's hard to mix. I used about 1/4 cup of juice.
- Chill in the refrigerator before serving.
Calories per two tablespoons: 30, Fat: 0, Cholesterol: 0, Sodium: 95, Potassium: 3, Carbs: 5.7, Fiber: 2, Sugar: .03, Protein: 1.5
I am so glad I made my hummus. I am always looking for dips and I tend to buy them over making them. Every time I pick up hummus at the store, my Husband says why don’t you make it? I say fine, and then I never do. Finally this past weekend I made some.
Here are few of my personal favorite hummus recipes:
Birthday Cake Hummus
Jalapeno and Artichoke Hummus
Cilantro and Jalapeno Hummus – I think my all time favorite and a huge hit at parties. I need to re-make it for a picture re-do.
Peanut Butter Cookie Hummus
Pumpkin Pie Hummus
Thai Peanut Butter Hummus
So do you have plans for the football game this weekend? Me, I’m going to brunch and then probably blog afterwards. Plus I am sure I will be doing some cooking!! The football game will be on in the background. Gosh, I just wonder how cold it’s going to be? The poor players and people at the game.
Have a wonderful day!
P.S. The winner of Van’s Natural Foods Giveaway is, drum roll please…..
Comment: Love love love the Buffalo Chicken from you…!