This spicy pepper hummus has been a hit at lots of our gatherings. You can make it as spicy as you want.
Original recipe makes 16 servings
1 large green bell pepper
1 (16 ounce) can garbanzo beans, drained
4 fresh jalapeno peppers
1 (16 ounce) jar banana peppers, drained
1 clove garlic
1 tablespoon ground cayenne pepper
2 tablespoons ground black pepper
1/4 cup tahini
- Remove top 1/4 of the green bell pepper, keeping bottom part intact to use for serving the hummus. Discard stem, and remove seeds and pulp from both parts of the pepper.
- Chop top part of pepper, and place in a blender or food processor with garbanzo beans, jalapeno peppers, banana peppers, garlic, cayenne pepper, black pepper, and tahini. Blend into a smooth paste. Scoop into the bottom part of the green bell pepper to serve.
Calories: 62 kcal
Carbohydrates: 8.7 g
Cholesterol: 0 mg
Fat: 2.4 g
Fiber: 2.2 g
Protein: 2.3 g
Sodium: 90 mg