Spicy Orange Hummus Recipes
SUPREMELY SPICY HUMMUS
I love to use this as a dip for pita bread.
Provided by Uncle Richard
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 15m
Yield 8
Number Of Ingredients 11
Steps:
- Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.
Nutrition Facts : Calories 120.4 calories, Carbohydrate 10.2 g, Fat 8 g, Fiber 2.3 g, Protein 3.1 g, SaturatedFat 1.1 g, Sodium 275.7 mg, Sugar 0.1 g
SPICY ORANGE HUMMUS
A frequent snack for me includes a healthy dip and some raw veggies. Since I also enjoy the combination of orange with savory spices or peppers, this dish from Cooking Light really appealed to me. Another untried recipe posted for the Zaar World Tour.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 8m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Drop parsley, onion, and garlic through food chute with food processor on, and process until minced.
- Add orange juice and remaining ingredients, and process until smooth.
- Serve with pita triangles or crudite.
Nutrition Facts : Calories 92.2, Fat 2.5, SaturatedFat 0.3, Sodium 265.1, Carbohydrate 14.6, Fiber 2.9, Sugar 0.8, Protein 3.6
SPICY HUMMUS
Steps:
- Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.
SPICY HUMMUS
I don't know how conventional this hummus recipe is, but it sure is delicious! If you're sick of bland, insipid, and totally uninspiring hummus, this should make you and your taste buds happy. It works as a vegetable dip, as a spread, or in sandwiches.
Provided by bilious_pigeon
Categories Spreads
Time 15m
Yield 4 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Put all the ingredients in the food processor and blend until smooth. Refrigerate for up to 4 days.
Nutrition Facts : Calories 208.5, Fat 13.1, SaturatedFat 1.8, Sodium 240.9, Carbohydrate 19.8, Fiber 3.9, Sugar 0.3, Protein 4.2
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ORANGE HUMMUS RECIPE - MARIAUSHAKOVA.COM
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- Place the chickpeas in a bowl and cover them with 4 cups of water. Let them soak overnight or for at least 6 to 8 hours. Drain the water, rinse the chickpeas and place them into a pot. Add about 4 cups of water and bring to a boil. Reduce the heat and simmer the chickpeas for about 50 minutes to 1 hour. Drain the water and rinse the chickpeas.
- Prepare the orange zest using the fine side of your grater. Make sure to only take off the rind of the orange skin and not the white part which tastes bitter. Once you are finished with the zest, press out the juice from the orange.
- Place the chickpeas, orange juice, half of the orange zest (reserve the other half for garnishing the hummus), olive oil, 3 tablespoons of water, red paprika and salt into a food processor. Pulse a few times until everything is well combined into a smooth paste. If the hummus is too thick, add one more tablespoon of water.
- Transfer into a bowl and decorate with the remaining orange zest. Store in the fridge in a glass container with a tight lead for up to 3 days.
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