Daniel Chilli Hummus
Written by McDonald, T. | Date 16th of May 2022
This dish is creamy with a smooth texture and great for a Daniel fast. It is basically the same as a regular hummus recipe; however, this recipe observes the rules of a Daniel fast. Goes great with unleavened bread.
- If the paste is a little dry when blending, add some more water or aquafaba.
- You can add the zest of the lemon too.
- You can add more garlic or add toasted sesame seeds.
- You can add 3 or 4 sun-dried tomatoes.
- The juice of 1 lemon.
- Chickpeas x 1 can
- Chilli pepper x 2 slices or more if you like it hotter
- Garlic x 2 cloves
- Onion x 1/4
- Salt x 1/4 tsp
- Olive oil
- Water or aquafaba
Cook the chickpeas for about 20 minutes. No need to peel the chickpea just drain and run some cold water over them.
Squeeze the lemon into the food processor then add the garlic and chilli. Blend till creamy.
Add the chickpeas and salt then put the lid on a blend. Start by pulsing until it goes grainy then give it a continuous blend until you get a paste.
Add the olive oil a little at a time and blend until the paste goes creamy. I also recommend using some of the aquafaba, the fluid from the chickpea can, to make it creamier.
Scoop it out and use it straight away or store it in the fridge for latter.
No different from the other kind of hummus. Tastes great and has a wonderfully creamy texture.
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