[ hummus recipe ]

A hummus recipe I submitted online -- not sure if it'll be published, so I thought I'd share it with you all!

Purple Fiddle Hummus

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!

Ingredients

1 can garbanzo beans (15 oz.), with 1/4 c. liquid reserved

1/2 c. chopped fresh cilantro

1/4 tsp. sea salt

1 tsp. lemon or lime juice

1/2 tsp. red cayenne pepper

1 tsp. ground cumin

2 cloves garlic, finely chopped

1/2 c. finely chopped onion

1 tsp. extra-virgin olive oil, or to taste

Directions

1. Drain garbanzo beans, reserving at least 1/4 c. liquid. In blender or food processor, pulse garbanzo beans, cilantro and onion. Pause to stir, add in the sea salt, cayenne pepper, garlic, and cumin and pulse again, adding reserved liquid to desired thickness. Splash with EVOO and lemon and lime juice and stir again. Garnish hummus with extra cilantro (and lime slices if you have them!) and serve with fresh veggies from the local market, wheat pita chips grilled in EVOO/olive oil butter and garlic powder, or blue corn chips. Hummus is low-fat, fiber-packed, inexpensive, and yummy choice for get-togethers!