Hummus packs such a flavorful wallop because it’s so darned easy to make. We especially like it spiked with some of our Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce, which gives it a complex twist and spicy finish. Ingredients:
1 can of garbanzo beans (appx. 15 oz.), drained
1 tablespoon of cumin seeds, toasted, or 1 teaspoon of ground cumin
3 large cloves of garlic, peeled
2 tablespoons of tahini or sesame paste
2 tablespoons fresh parsley, chopped
Juice of 1 lemon
1/3 cup extra virgin olive oil, plus 1 tablespoon (for garnish)
1 – 2 tablespoons of Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce
(depending on desired level of spiciness)
Pinch of paprika (for garnish)
Salt and pepper to taste
Toast cumin in a dry pan until fragrant, about 30 seconds over medium heat.
Add garlic, cumin, tahini, garbanzo beans, parsley and1 tablespoon of Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce into a food processor and blend until all ingredients are pulverized and combined, about 1 minute.
With processor still going, stream in the olive oil until the mixture takes on a creamy consistency, about 1-2 minutes more.
Add lemon juice and adjust salt and pepper to taste. Also, add more Fat Cat Caribbean Curry Scotch Bonnet Pepper Sauce if more spiciness is desired. Blend to combine.
Scoop into serving bowl. Garnish with a sprinkle of paprika and drizzle with remaining olive oil. Serve with pita chips.