Fresno Hummus
I love fresno peppers above all other hot peppers (slightly hotter than jalapenos, and more flavor than a habenero, and a pretty red color). I make hummus so often that it's usually just dump-and-pour hummus, but this batch came out so well I'm going to *attempt* to record what I did.
Fresno Hummus (this makes a double batch)
2 cans chickpeas, drained and rinsed (15 oz cans)
approx just under half a cup of tahini
approx 6 Tbsp lemon juice
1 large fresno pepper, seeded and minced
1 medium sized garlic clove
some freshly ground black pepper
3/4 tsp. salt
a lot of fresh chopped parsley (probably about 1/3 to 1/2 c.--I love this stuff)
Puree with a hand blender until smooth; eat. I had mine on whole grain bread with a sliced tomato, because that was all I had around... but this would be killer in a wrap or on veggies.
Fresno Hummus (this makes a double batch)
2 cans chickpeas, drained and rinsed (15 oz cans)
approx just under half a cup of tahini
approx 6 Tbsp lemon juice
1 large fresno pepper, seeded and minced
1 medium sized garlic clove
some freshly ground black pepper
3/4 tsp. salt
a lot of fresh chopped parsley (probably about 1/3 to 1/2 c.--I love this stuff)
Puree with a hand blender until smooth; eat. I had mine on whole grain bread with a sliced tomato, because that was all I had around... but this would be killer in a wrap or on veggies.