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A combination of zesty and sour, this play on hummus may look benign, but it has a spicy kick and will give some heat to keep you energized for the game.

By Julieanna Hever,

Ingredients

  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 cup roasted red peppers (from the jar, rinsed)
  • ½ cup artichoke hearts, packed in water and rinsed
  • ¼ cup tahini
  • zest and juice of 1 lemon
  • 2 tablespoons tamari (or Bragg's liquid aminos or low-sodium soy sauce)
  • 1 tablespoon capers
  • 1-2 cloves garlic, minced
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ¼ cup kalamata olives, pitted (optional, or as garnish)

Instructions

  1. Place all ingredients into a food processor, fitted with an S-blade. Process until well-combined.
  2. Serve with baked tortilla chips, whole grain crackers, and/or raw vegetables.
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5 Comments

Comments (5)

(4.25 from 4 votes)
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Sophia7 months ago
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This hummus was quick and easy to make. Very flavorful!

Jackie Heath11 months ago
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Oh wow, this recipe is fabulous. I will NEVER buy shop bought again. So quick and easy and tastes delicious.

Annie1 year ago
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Darks, Why only a 2 star when
You said , this is so amazingly good?

Darla1 year ago
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This is so amazingly good, you could use it on basically everything!

Sue1 year ago
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The best tasting hummus ever! I use it in wraps, sandwiches and salads too!
I love all hummus, but this is definitely my favorite.

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about the author

Julieanna Hever

Julieanna Hever is author of The Complete Idiot’s Guide to Plant-Based Nutrition, columnist for VegNews magazine, and a special consultant to Forks Over Knives. Hever is also a nationally sought-out speaker and was featured on The Dr. Oz Show. For updates from Hever, visit PlantBasedDietitian.com and follow her on Facebook and Instagram.

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