Description
While on our honeymoon in eastern West Virginia, Joe and I frequented the ‘Purple Fiddle’, an eclectic coffee shop and cafe with yummy wraps, soups, sandwiches, and the best hummus I’ve ever tasted! Once we visited for the second time, I just had to ask one of the employees what the secret was to this ‘it’s got a kick to it’ hummus: red cayenne pepper, not just black pepper, alongside cumin, sea salt, and fresh cilantro. Yum! I could eat this hummus with anything from carrots to grilled pita wedges! Garnish hummus with extra cilantro (and lime slices if you have them)!
Ingredients
- 1 (15 ounce) can garbanzo beans, drained and 1/4 cup liquid reserved
- ½ cup chopped fresh cilantro
- ½ cup chopped onion
- 2 cloves garlic, finely chopped
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- ¼ teaspoon sea salt
- 1 teaspoon extra-virgin olive oil, or to taste
- 1 teaspoon lemon juice
Instructions
- Pulse garbanzo beans
- cilantro
- and onion in a blender or food processor until roughly chopped; stir. Add garlic
- cumin
- cayenne pepper
- and sea salt; pulse
- adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.
Prep Time: 10 mins
Total Time: 10 mins
Servings: 4