Hummus with a kick


This recipe is one that I used the most while cruising.  Anyone who has come to visit has sampled this since it was something I always had on hand.  One of my friends who is in Vanuatu just emailed me and asked how I made my hummus.  Why not share it with everyone else?

 1 can of chickpeas (reserve liquid)

1/2 lemon juiced

1 small garlic clove

2 Tbs Tahini butter ( if you have it, if not, just continue)

1 Tbs olive oil

1 tea of Cumin

dash of hot pepper flakes (optional)

salt and pepper to taste

In a blender or food processor first chop up garlic then add chickpeas.  Add enough liquid to get the balls rolling….  Add tahini butter, lemon juice, olive oil and seasonings.  Blend till it reaches your desired texture.  The end results will depend on you.  I like my hummus smooth so I would add enough liquid to blend it creamy and smooth but still thick enough to dip a carrot stick and come up with a nice amount sticking to it.  This could take about a minute or two extra depending on your machine.  Serve with fresh pita, crackers, veggies or whatever you have on board.  Enjoy!


About sailingmoms

Spent the last 5 years of our lives floating around the globe. Amazing how much we have seen, experienced and lived through. Sharing the experience and knowledge with others out there or planning on making the jump.
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2 Responses to Hummus with a kick

  1. Judy says:

    Have you ever tried using ghee instead of tahini butter in this recipe? I haven’t tried that yet but it seems like that might taste pretty good. And ghee is so readily available in tiny cans and jars in Asian parts of the world.

    • sailingmoms says:

      I was under the impression that Ghee was clairified butter. Have you opened one or used ghee? Ghee has a high smoking point and can be stored without refrigeration for weeks. As long as ghee is stored in air-tight containers, it does not spoil easily. My indian friends in Fiji used it for deep frying.

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