I added a little kick to the original Hummus recipe by substituting Chili Powder for Paprika. This can be eaten with the more traditional pita bread, or for those of you who are monitoring carbs, with raw fresh vegetables.
1 15 ounce can of Chickpeas (Garbanzo beans)
2 Tbsp Tahini
2 Tbsp Extra Virgin Olive Oil
Juice from 1 Lemon
1 Clove Garlic, Minced
Pinch of Red Chili Powder
Additional Extra Virgin Olive Oil for serving
Open the can of Chickpeas and drain the liquid into a separate container, saving the liquid for later. Combine Chickpeas, Tahini, EVOO, Garlic, Lemon Juice, and Chili Powder into a mixing bowl. Mix until smooth using a hand mixer. Add about 1/4 cup of Chickpeas liquid back into the mixture. Stir in well. Slowly stir in more liquid until the mixture is smooth in consistency. To serve, transfer the hummus to a serving dish and drizzle additional Extra Virgin Olive Oil on top.