- Makes: 14 servings of 1/4 cup each
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Difficulty Rating: Easy
- Nutrition Highlights: Ancho chile pepper spice is filled with powerful antibacterial and antioxidant properties. Research has also shown spicy foods can help boost your metabolism.
- Recipe Created By: Kim Galeaz
- Recipe From: My Indiana Home
- 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.
- 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.