We are a few days late for a grocery run, and I am thinking about what to make my girls for lunch. I know I have about 4 cups of cooked garbanzo beans left over from last week. I have garlic and grape seed oil in the pantry. I know we have tahini, corn tortillas, cheese, carrots and 1/2 a red bell pepper in the fridge. I do not have any lemons, but I looked in the door and saw Siracha, a pepper sauce with a little tangy heat, and thought, why not? I decided on Siracha hummus, carrot and bell pepper strips, and a cheese quesadilla. I use my hand blender, and a Pyrex four cup glass container to make this simple flavorful dip.
Recipe type: Appetizers
- 4 cups cooked garbanzo beans
- 3 cloves garlic, minced
- 1/4 cup grape seed oil plus more if needed
- 2 Tbsp tahini
- 1 heaping tsp kosher salt, or to taste
- 4 grinds of fresh black pepper
- 2 good squirts of Siracha (1-2 Tbsp to taste)
- Rinse and drain garbanzo beans, then dump them in container. Add 3 cloves garlic, grape seed oil, tahini, kosher salt, black pepper, and Siracha. Pulse with a hand blender(I used a Braun), or use a Cuisinart food processor, until it reaches the consistency that you like. Serve with quesadilla triangles, carrot sticks, bell pepper slices, or any crunchy vegetables you prefer. Remember to eat a rainbow every day.