Pepperoncini Hummus
This simple vegan pepperoncini hummus requires just four ingredients (plus s + p). Chickpeas are blended until smooth along with pepperoncini juice, tahini, salt, and pepper. Then, chopped pepperoncini are folded into the mix. This tangy, slightly spicy hummus is excellent slathered over crusty french bread.
Servings: 6
Ingredients
- 1 15-ounce can of chickpeas, drained and rinsed
- ¼ cup pepperoncini juice, straight from the jar
- 2 tablespoons tahini
- ¼ teaspoon sea salt or to taste
- Freshly ground black pepper, to taste
- ½ cup jarred pepperoncini rings, chopped*
Instructions
- Add the chickpeas, pepperoncini juice, tahini, sea salt, and black pepper to a food processor or high-powered blender. Process for 2-3 minutes or until completely smooth.
- Transfer the hummus to a small bowl, add the pepperoncini to the bowl, and stir to incorporate.
- Serve alongside a snack pairing of your choice, and refrigerate leftovers.
Notes
*Do keep in mind: The spicier your pepperoncini, the spicier your hummus. I use mild pepperoncini for this recipe to get a subtle, slow-warming heat but feel free to use hot if you prefer a swift kick of heat.