Hot Bajan Hummus Dip
A classic Hummus dip with a Caribbean twist and a fiery kick from sun-ripened Scotch bonnet peppers.
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Caribbean Store Recipes
Method
- Drain the chickpeas reserving the water for later. Add about 300 grams of the drained chickpeas to a food processor and pulse for about 3 minutes, continuously scraping the sides as needed.
- Add the juice from 2 lemons, Tahini paste, minced garlic, Star Jerk seasoning, cumin, paprika, Delish hot pepper sauce, salt and pepper and pulse for another 1-2 mins, scraping the sides as needed.
- After combining all the ingredients, gradually add the water from the chickpeas, one tablespoon at a time. Blend after each addition to achieve the desired consistency of the paste.
- Once the Hummus is of the desired consistency, scoop it into a bowl and refrigerate for at least an hour, drizzle the olive oil over the top and decorate with the remaining whole chickpeas. enjoy with your choice of Crudités, bread or crackers.
Notes
- serve hummus with your choice of Crudités, bread or crackers. Use it as a spread for sandwiches or wraps. Add hummus to salads or bowls.
- Turn up the heat by adding more pepper sauce as needed.
- For a milder taste try the Delish pepper sauce with Cucumber
