Hot Wings Hummus
Give traditional hummus a spicy kick with chili powder and cayenne pepper in this crowd-pleasing recipe.
Makes: 14 servings of 1/4 cup each
Prep Time: 15 minutes
Total Time: 15 minutes
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Prep Time: 15 minutes
Total Time: 15 minutes
Recipe Created By: Kim Galeaz
Featured In: My Indiana Home
Ingredients
- 2 cans (15-16 ounces each) garbanzo beans, rinsed and drained, reserving 1 cup liquid*
- 2 tablespoons barbecue sauce**
- 3 tablespoons cayenne pepper sauce, or more to taste
- 1 tablespoon distilled white vinegar
- ¼ cup tahini
- 4 garlic cloves, coarsely chopped
- 4 tablespoons freshly squeezed lemon juice
- ¼ teaspoon salt
- ¼ teaspoon Ancho chili powder
- ¼ teaspoon ground cayenne pepper
*Make sure you save the garbanzo bean liquid when you drain and rinse them. Just put a large bowl under your colander rather than draining right into the sink.
**Use any favorite barbecue sauce, preferably a plain one, as lots of smoke, hickory and bourbon flavors will affect the dip flavor.
Instructions
- Place all ingredients in a food processor.
- Add ¼ cup plus 2 tablespoons reserved bean liquid. Puree until smooth and creamy.
- Add additional reserved liquid if you prefer a thinner hummus.
- Serve with celery sticks, waffle-style pretzels, pretzel crisps or whole-grain crackers.
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