Today I introduce this simple spicy hummus. It is super spicy so if you like spicy food you will like this hummus recipe. If you prefer the hummus to be on the milder side just decrease the amount to half and that will be sufficient.

This recipe is recipe number four of the Tabasco 10 ingredient challenge. It has certainly been a challenge but a good challenge nonetheless. Here is a list of the other bloggers involved in this challenge.

Bloggers

All Day I Dream About Food
Handle the Heat
FoodieCrush
Healthy Delicious
How To: Simplify
Macheesmo
Modern Day Moms
Shockingly Delicious
Table For Two
What’s Gaby Cooking

This recipe is super easy to put together. You will be done in less than 10 minutes, I promise. It also has hardly any ingredients, 4 to be exact, so it is fuss free and extremely uncomplicated.

At my house, we consume large amounts of hummus. There is nothing better than making your own, especially for several reasons:

1. It is way more economical than buying it at grocery stores.
2. It is way healthier, since you are just using real ingredients without having to add any preservatives or other weird ingredients.
3. You can make endless variations.

Making hummus is a win win situation. You just need a good food processor and you are in your way of making great hummus.

I hope you like this variation. Simple for the purpose of the Tabasco challenge, but rather exquisite!

Enjoy!

If you like the hummus to not be very spicy I suggest cutting the Tabasco in half. This version was super super spice :-)

Disclaimer: This post is sponsored by Tabasco and it contains affiliate links. All opinions are 100% my own. Tabasco compensated me for the time spent developing and photographing this recipe. My sponsors help make this blog possible. The end :-)

Spicy Tabasco Hummus

Miryam's original recipe

Yield: 2 1/2 cups - 6 servings

Total Time: 10 minutes max!

Ingredients:

• 1 lb canned chickpeas
• 1/4 cup Tabasco® original sauce
• 2 tbsp olive oil
• 1/2 tsp salt

Directions:

In a food processor add all of the ingredients. Add 1/4 cup of water and pulse until the chickpeas are to your desired consistency. I tend to add a couple more tablespoons of water if I see the mixture is too think.

Serve as desired. The hummus will keep for up to a week on an airtight container in the refrigerator.

Nutrition facts calculated based on the recipe giving 6 servings.

The post Spicy Tabasco hummus appeared first on Eat Good 4 Life.

This is what I came up with after making the basil humus. I had some feta cheese, pesto and salmon cans in my pantry, plus other ingredients, so I though of making this combination and voila. Pretty good right? or at least we though so :-)

You can use any other type of humus and also tuna if you prefer. Any other type of cheese or just simply make your own combination. This was an easy fix, yet nutritious and delicious.

Enjoy!

Basil Humus and Pesto Salmon Sandwiches

Miryam's original recipe

Yield: 4 sandwiches

Ingredients:

2 whole wheat baguettes
2 cups basil humus
3 cans salmon
4 tablespoons pesto
4 tablespoons mayonnaise
4 eggs, boiled
Sriracha sauce, any other hot sauce will do
1 cup feta cheese

Directions:

In a bowl mix salmon, pesto, mayo and eggs. Cut the baguettes length wise and place some humus followed by the salmon mixture and cheese. Place some hot sauce on each slice if you desire and serve.

The post Basil Humus and Pesto Salmon Sandwiches appeared first on Eat Good 4 Life.

Who doesn’t like humus? I don’t know any one who doesn’t.

This past thanksgiving, thanks to my sister in law who bought it, I tried basil humus for the first time. It was from my favorite store, Trader Joes’.  Although it was made with white beans it tasted superb so I figured, I have to make it.

I have made humus many times before, so I thought making this version should not be hard. On this version I did use Tahini, which gave the humus a deep toasty flavor.

You can also check my other version of humus, sun dried tomato humus, which is under appetizers. Now, I do use water to make the humus consistency better. You can use olive oil instead but by using water you decrease the calories, plus the cost :-)

On any event, I thought this was pretty good, so I used it on some salmon sandwiches I made today. I will post the recipe on the sandwiches soon.

Enjoy!

Basil Hummus

Miryam's original recipe

Yield: 4 cups

Ingredients:

2 1lb can of chick peas, drained, do not get organic the consistency it is not the same at all
2- 3 cups of fresh basil leaves.
2/4 to 3/4 cups of water, If it is to dry then add the remainder 1/4 cup, I always do
1/4 cup olive oil.
1/3 cup Tahini
Juice of one lemon
6 - 8 cloves of garlic,  I use even more, we love it spicy and we love garlic
Salt to taste, I used 1/2 teaspoon

Directions:

Mix all ingredients in the food processor and transfer mixture to a bowl. Your are done :-)

The post Basil humus appeared first on Eat Good 4 Life.

I have been asked to give this recipe away many times at parties and gatherings. It is always a big hit. At the supermarket humus tends to be pretty expensive and since at our household we tend to eat it by the tons I had to make it at home. Now I know that humus uses Tahini as one of the ingredients but in this case I don’t use it at all. You would think there is a big different in taste but actually there isn’t.

I must tell you that this is the best humus you are going to ever make. If you like sun dried tomatoes this is for you. Also, people are amazed at how easy it is to make. If you have a food processor you have to try it. You are never going to go back to the supermarket and buy humus ever again, I promise. And most important, you can make your own variations. I have also made it with roasted peppers and that works phenomenally.

These are the ingredients in the food processor prior to pressing the start bottom :-)

Sun Dried Tomato Hummus

Miryam's original recipe

Yield: 4-6 servings

Ingredients:

2 1lb can of chick peas, drained
1 - 2 cups of sun dried tomatoes in olive oil, drained.
2/4 to 3/4 cups of water, If it is to dry then add the remainder 1/4 cup, I always do
1/4 cup olive oil.
6-10 cloves of garlic,  I use even more, we love it spicy and we love garlic
4 tablespoons of balsamic vinegar, You can use lemon which is what it is used traditionally
pinch of salt.
Smoked paprika to decorate.

 

Directions:

In a food processor add half of the ingredients, 1 can of chickpeas, half the tomatoes, oil, water, vinegar and garlic. Pulse until smooth. Transfer to a big bowl. Do the same with the remainder of the ingredients and add the salt to this batch. Transfer to the bowl and combine with the first batch. Sprinkle the paprika on top. Enjoy

Tip: You can half the ingredients. Because we like it so much I have to make tons of it. Also, if you are using Tahini try to blend it first with the water, oil and lemon until smooth, then add the chick peas, tomatoes, garlic and salt.

The post Sun Dried Tomato Hummus appeared first on Eat Good 4 Life.