Big Dan's Spicy HummusBig Dan’s Spicy Hummus
Makes 6 servings
• 2 12-ounce cans of chickpeas
• 2 Tbsp olive oil
• 6 Tbsp sesame tahini
• 4 garlic cloves, minced
• 1 Jalapeño (finely diced)
• 1 Red Bell Pepper
• Juice of three lemons
• 1 Tablespoon of Cayenne Pepper Powder or red pepper seeds
At home: Devein and remove seed of Red Pepper and Jalapeño, then boil them until tender – Remove skins and combine with the chickpeas and mash with a fork. Add the olive oil, tahini, and Cayenne Powder or Red Pepper seeds and lemon juice. If the mix is too thick, add two tablespoons of water. Add the garlic. Mix until smooth. Store it in a zip lock bag.
In camp: serve with slices of pita bread or crackers or tortillas.
Note: This is a great energy food as a snack of for lunch. It is full of protein and calories, and can last more than a week.