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Spicy Hummus

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1 15 oz. can chickpeas, drained & rinsed (about 2 cups boiled)
6 T. tahini                                                                    
¼ tsp. cayenne pepper                               
6 T. fresh lemon juice                                            
¼ c. minced jalapeno pepper
3 T. plain yogurt
¼ c. red bell pepper, seeded/diced
2 T. olive oil
Salt and pepper to taste
1 tsp. ground cumin
Cayenne pepper for garnish
4 cloves crushed garlic (about 2 tsp.)

In a food processor or blender puree chickpeas, tahini, lemon juice, yogurt and oil until smooth, adding water as needed, a little at a time, to make a creamy mixture.  Transfer the puree to a medium bowl.  Add garlic, cumin, cayenne, jalapeno and bell pepper and mix well.  Season with salt and pepper. Cover and chill 2 to 4 hours to allow the flavors to blend.  Garnish with cayenne pepper just before serving. 
This hummus variation contains sweet bell peppers and a touch of cayenne.

Nutrition Facts
Serving Size 
Servings Per Container 16
Amount Per Serving
Calories  Calories From Fat 
% Daily Value *
Total Fat 
Saturated Fat 
Trans Fat   
Total Carbohydrate 
Dietary Fiber 
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4