This is one of the two “Not for Wimps” hummus recipes I am posting today. Recently we received a sampling of a friend’s hummus and he generously provided the recipe so I could make more. I hadn’t tasted hummus like this before and I appreciated the heat and flavor of it. The only thing I changed was that I use the whole can of beans, while he uses 3/4 can. A food processor works best for this.
Here is the recipe:
Al’s Horseradish & Jalapeño Hummus
1 – 15.5 oz. can of chick peas/garbanzo beans, drained
1 jalapeño (Cut off stem, cut into smaller pieces but leave seeds in!)
3 teaspoons of grated horseradish (*You want the refrigerated type that is grated, not the creamy kind on the condiment shelves.* I use Kelchner’s.)
2 teaspoons of spicy mustard (I use Gulden’s)
4 big or 5-6 small cloves of garlic (slice into a few pieces so you don’t bite a big chunk of garlic)
2 teaspoons of lemon juice concentrate (This is what Al used, but if you want to use fresh lemon juice use a little more…)
Cracked black pepper to taste, and if preferred a little salt.
Olive oil (1/8 cup-1/4 cup; Slowly add in until you get the desired consistency)
Place drained chick peas, jalapeño, horseradish, spicy mustard, garlic, lemon juice concentrate, salt, and pepper into food processor. Turn on and slowly pour in olive oil until it is the consistency you like, anywhere from chunky to smooth.
To accompany the hummus, I took some wonton wrappers, lightly brushed them with melted butter, and put them on a baking sheet that I sprayed with cooking spray. I sprinkled some salt, pepper and garlic powder on them and baked them for a few minutes in a 350 degree oven. (Make sure you watch them…they will bake quickly and burn if you walk away!)