Spicy & Smoky Hummus
  • 1 19 oz can chickpeas, drained, and rinsed
  • ½ cup lemon juice (approximately juice of 2 lemons)
  • ⅓ cup tahini
  • 1 tbsp flavoured chili oil (Pomora’s Al Peperoncino)
  • 3 tbsp extra virigin olive oil (Pomora’s Olio Nuovo)
  • 2 cloves garlic
  • 1 tsp cumin
  • salt to taste
  • water
  1. In a blender combine all the ingredients except the water. Puree.
  2. Add water as needed to help puree, and until desired texture is achieved.
  3. Taste, and season with salt as needed.
  4. Store in an airtight container in the fridge.
- Hummus freezes well. When you are ready to eat, simply defrost it in the fridge.
Recipe by The Two Kitchens at http://www.thetwokitchens.com/spicy-smoky-hummus/