A Mediterranean classic gets a spicy upgrade with herbs and hot cayenne pepper in this zesty Cajun hummus.
I’ve eaten a lot of hummus in my day, and this one might just be my favorite. Obviously, that’s saying a lot. And it’s Cajun. I didn’t even know I liked Cajun food until I started blogging. I though it was all about seafood. I also had no idea hummus was a Cajun thing.
Okay, hummus is not a Cajun thing, or it wasn’t, until today. Sometimes, when I get a weird hummus idea in my head, and I do get weird hummus ideas on occasion, I start to feel pangs of self doubt due to said weirdness. Nobody in the Mediterranean was throwing cayenne pepper into their hummus, at least as far as I know. But maybe they should have been. Yup. Think so.
Give this a try and see if you agree with me. It was really good. I made this with the intention of incorporating it into another recipe, which will eventually make it’s way onto the blog, but it was so good I deemed it worthy of it’s own post. It disappeared in record time and we ate in on crackers, pita, and even alongside Greek salads for dinner one night. I’ll have to put Cajun Greek salads on my list of recipes to get to work on.
- 1 3/4 cups cooked or 1-14 oz. can chickpeas drained and rinsed
- 1/4 cup olive oil
- 3 garlic cloves
- 2 tbsp. lemon juice
- 2 tbsp. tahini
- 1-2 tbsp. cayenne pepper hot sauce or to taste
- 2 tsp. paprika
- 1 tsp. dried thyme
- 1/2 tsp. black pepper
- 1/4 tsp. salt
- 1-2 scallions chopped
- Place chickpeas, olive oil, garlic, lemon juice, tahini, hot sauce, paprika, thyme, pepper and salt into food processor bowl and blend until smooth and creamy.
- Transfer to serving dish and sprinkle with scallions and additional hot sauce, if desired. Serve.