Spicy Hummus

I have people over a lot, weather it be friends, my band or other bands, there’s plenty of times where I have to cook for a bunch of people. Being kinda broke, I’m always looking to do this on the cheap.  I use hummus a lot as a way to have something for people to eat and snack on while I’m cooking.  A can of chickpeas, when gotten on sale or at the right store will cost well under $1 a can which is pretty damn cheap. The most expensive ingredient in it the tahini, sesame seed paste, but once you buy it once, it lasts a very long time.

Musical Pairing: Cattle Decapitation – The Harvest Floor. Cattle D, as I affectionately refer to them, are  a grindy So-Cal techie death metal band known for their vegetarian and vegan views. You can feed vegans hummus and, generally, they like it.

Chickpeas – 2 Cans
Garlic – 2 Cloves
Olive Oil – 3 TBL
Parsley – leaves from 9 sprigs
Tahini – 1 1/2 TBL
Paprika – 2 TSP
Black Pepper – 1 1/2 TSP
Cayenne Powder –  1/2 TSP
Cumin – 1 TSP
Lemon Juice – 1 TBL

This one is ridiculously easy. Open the cans of chickpeas, drain and save the liquid. Add all the ingredients to a food processor except for the olive oil.

Run the food processor till you have a paste then while its still running, slowly drizzle in the olive oil. Now, take the reserved liquid from the chick peas and pour it in slowly, you will not need all of it.  Pour in a 1/4 of it first, then check the consistency of the hummus, if you are happy with it, you’re done.  If you would like it to be a little looser turn the machine back on and pour some more of the juice in till you’re happy with it.

Drizzle with a little more olive oil, garnish with some extra parsley and serve with pita chips, crackers, veggies, etc. Homemade paprika cracker recipe coming soon.

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