*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I subbed peanut butter for the tahini as it was what I had on hand. (Any nut butter would work.) 8 is too many cloves of garlic - cut it in half and you'll still have plenty. I sauteed my garlic in olive oil before adding it to the food processor with the rest of ingredients. Took care of that raw garlic unpleasantness. I also had to add extra oil and lemon juice; it was dry without. Very good final product!
I thought this hummus was almost perfect. I followed the recipe exactly but thought the garlic flavor was a little overwhelming and drowned out the other flavors. I would reduce to 4 cloves of garlic so the flavors balance a little better. Mixing the garbonzo beans can be a bit challenging.
I just made this recipe today and it is wonderful! A nice garlicky spicy bite to it. I used the pepper cayenne and oregano in amounts to suit my taste. I also made mine in a food processor and needed a little more liquid to blend it properly. I had saved the liquid from the beans just in case I needed it although water would have been fine. This recipe is definitely a keeper.
Technically mine was Spicy "Two" Pepper Hummus as I got halfway through making it and realized I was out of jalapenos! (A rarity in my house!) But it still turned out great and was very spicy! Like many of the other reviews I needed to add more liquid so I switched off water & EVOO until I got the right consistency. I also felt it needed more cumin so I added (roughly) another 1/2 tsp. The first time I ever had hummus was in Jerusalem so I guess I'm kind of a hummus snob. Store bought just dosen't cut it! This recipe was a great spicy version!
My search for the Ultimate Hummus Recipe has ended. I will cut down on the spice next time around due solely to the wimpiness of my palate but give the recipe a wholehearted thumbs-up. Amazing eaten with multigrain Tostitos.
This is a great spicy hummus recipe. Though I made a few changes. First I used two slices of a fresh jalapeno pepper (seeded and ribs removed). Secondly I added 1 teaspoon of red wine vinegar since I didn't have the juice from the jar of jalapenos. Lastly I added 2 tablespoons of plain Greek yogurt to the recipe since I like my hummus very creamy. With these slight changes I will definitely make this recipe over and over again - thanks!
This was pretty yummy but WAY too much garlic. I'm a huge garlic fan and add it to everything so I ignored other reviewers comments about it. Next time I'll roast the garlic along with a red pepper that way it won't have the same raw garlic bite. I halved the recipe but still had to add another can of beans to make it edible. Also had to add extra liquid. Will definately make again with a few changes. Thanks!
I was surprised at how closely it came to the store-bought I love. SO much cheaper and easier to make at home but for my use I will need to cut the recipe in half unless I'm having a party. Excellent recipe.
I think this recipe could safely be titled "SUPER SPICY HUMMUS". I found the proportions to be way off but maybe it's just a recipe that creates a chunkier hummus whereas I prefer the smoother variety. I used the food processor to ensure a smooth texture and found I had to add probably a 1/2 cup more olive oil than called for. I also needed to add plenty of salt. I was freaked out by the amount of cayenne called for so I only put in 1/2 tsp. Good thing because my lips are still burning from the little bit I just ate. Overall a decent base recipe but required many tweaks.
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