Jessica Recipe ⋇ Purple Fiddle Hummus

While on our honeymoon in eastern West Virginia, Joe and I frequented the 'Purple Fiddle', an eclectic coffee shop and cafe with yummy wraps, soups, sandwiches, and the best hummus I've ever tasted! Once we visited for the second time, I just had to ask one of the employees what the secret was to this 'it's got a kick to it' hummus: red cayenne pepper, not just black pepper, alongside cumin, sea salt, and fresh cilantro. Yum! I could eat this hummus with anything from carrots to grilled pita wedges! Garnish hummus with extra cilantro (and lime slices if you have them)!

Ingredients

• 1 (15 ounce) can garbanzo beans, drained and 1/4 cup liquid reserved
• ½ cup chopped fresh cilantro
• ½ cup chopped onion
• 2 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• ½ teaspoon cayenne pepper
• ¼ teaspoon sea salt
• 1 teaspoon extra-virgin olive oil, or to taste
• 1 teaspoon lemon juice

Cooking Directions

1. Pulse garbanzo beans, cilantro, and onion in a blender or food processor until roughly chopped; stir. Add garlic, cumin, cayenne pepper, and sea salt; pulse, adding reserved garbanzo liquid until desired thickness is reached. Pour olive oil and lemon juice into hummus and stir.

Nutrition Facts

• calories108.4
• carbohydrateContent18.9 g
• fatContent2.2 g
• fiberContent3.7 g
• proteinContent4 g
• saturatedFatContent0.3 g
• sodiumContent324 mg
• sugarContent1 g