Hot Honey Humus Recipe
This Hot Honey Hummus starts with canned chickpeas (we love keeping things as easy as possible) plus a simple tip that means an ultra smooth and creamy dip without needing to peel chickpea skins. The sweet heat from the hot honey is a fun little twist on a classic appetizer, and it is perfect scooped up with warm pita, crunchy veggies, or crackers.
Ingredients
- 1 15 ounce can of chickpeas (rinsed and drained)
- 1/2 tsp baking soda
- 1/4 cup tahini
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp minced garlic
- 1/2 tsp smoked paprika
- 1/2 teaspoon salt
- 1 tbsp hot honey (plus extra for serving)
Instructions
- 1
Add rinsed and drained chickpeas to a small saucepan. Cover with a couple inches of water. Add in baking soda. Bring to a boil over high heat. Once boiling, reduce to a hard simmer for 20 minutes.
- 2
Once the skins are falling off and the chickpeas are very tender, drain and rinse with cool water.
- 3
In the bowl of a food processor, add the chickpeas and the tahini. Blend until whipped for 1 minute or until thick but evenly combined. Scrape down the sides and bottom of the bowl.
- 4
Add in the rest of the ingredients and blend on high for 2 minutes, scraping down the sides halfway through. Continue until light and fluffy. If it is too thick add 1 tablespoon cold water at a time until desired consistency is reached.
- 5
To serve, place in a serving dish, swirl the center and drizzle on the extra hot honey and sprinkle with smoked paprika.
Cook it from the original
This recipe comes from borrowedbites.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on borrowedbites.com