Serves: 5
Total Calories: 361
AT HOME:
1. Devein and remove seeds of red pepper and jalapeño.
2. Boil until tender.
3. Remove skins and combine with chickpeas; mash with a fork.
4. Add the olive oil, tahini, and cayenne or red pepper seeds and lemon juice [If the mix is too thick, add two Tbsp. water].
5. Add the garlic; mix until smooth.
6. Store in Ziploc bag.
IN CAMP:
1. Serve with slices of pita bread, crackers or tortillas.
Quote:"Real freedom lies in wildness, not in civilization." Charles Lindbergh
This Big Dan's Spicy Hummus recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.
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