Place all of the ingredients in a food processer and blitz until you have a smooth hummus. If you like a thin consistency, add another teaspoon of olive oil or water. Scrape the hummus into serving bowls and brace yourself.
This is hummus with a real kick! If you don’t like it too spicy, you could always tone down the garlic and Tabasco. This hummus goes really well with cucumber, celery, peppers and carrot sticks. It’s the thing I reach for when I’m hungry and I need something quick and tasty, but I don’t want to spoil my dinner. You can freeze hummus. I’ve never tried with this one – but that’s because I always manage to get through the leftovers within a day or two. Of course, if I serve this to friends or family – even if I make a double batch – there’s not a hope of leftovers!
Place all of the ingredients in a food processer and blitz until you have a smooth hummus. If you like a thin consistency, add another teaspoon of olive oil or water. Scrape the hummus into serving bowls and brace yourself.