Spicy Hummus Recipe

Delicious Ancho Chili Hummus

Soak one pound of chickpeas in water and 2 tsp of baking soda overnight in a large bowl or saucepot.
After soaking chickpeas for at least eight hours, rinse chickpeas. Add clean chickpeas to a saucepot and fill with water about 3-4 inches above the chickpeas. Add 2 tsp of baking soda and 1 tsp of sea salt to chickpeas and water.
Cook chickpeas on medium-high heat for 30 - 45 minutes. Chickpeas are done when you can easily smash one chickpea using the back of a spoon. Once you have achieved this soft, almost mushy chickpea, remove from heat.
Drain water from the cooked chickpeas. Rinse chickpeas lightly and drain any excess water. If the "skins" from your chickpeas have come off, that is perfect. Toss out any excess skins along with any excess water. Once excess water has been removed from the chickpeas, you are ready to make the Spicy Hummus.

Boil two ancho chilies in water for 30 minutes or until they are rehydrated and softened.
In a food processor, add tahini, one roasted garlic bulb, ¼ cup of fresh squeezed lemon juice, and 2 tbsp of chilled water. The mixture will be thick. If needed, add additional 2 tbsp of chilled water to the mixture.
Add remaining ingredients in the food processor and mix until smooth. If needed, add additional salt. I always like to go light on my sea salt and add in small increments, if needed.
Pour the Spicy Hummus into a beautiful serving bowl and enjoy with pita chips, pita bread, or vegetables. Happy dipping!