Lime and Pepper Hummus with Mint Extract

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Lime and Pepper Hummus with Mint ExtractEvery culture has their own version of dips and spreads. The following dip is quite popular in the Middle East and in the East African region. I've introduced slight change in the classic hummus recipe to give it a bit different taste. This one is comparatively spicier and will help you finish your pita bread and chips in no time. Contrary to the popular trend, I prefer the texture of hummus bit coarser instead of getting a smooth yield. If you like the latter version, you can go ahead with that too. Hummus is always relished the most when it is fresh though you can refrigerate it easily for up to 2 to 3 days. To get the best results, use fresh chickpeas and tahini. Let's make this moist, creamy and tasty dip.

Lime and Pepper Hummus with Mint Extract
Lime and Pepper Hummus with Mint Extract

Spicy and minty hummus

Ditch your cheese spread and try this nutritious and tasty hummus preparation made with chickpea and spices to make your sandwiches better than normal.

Preparation Time: 30 minutes
Cooking time: 15 minutes
Servings: 8

  • 350 gm chickpeas (soaked overnight)
  • 2 tsp tahini
  • 5 to 6 drops of mint extract
  • 1/4 tsp dried mint leaves (powdered)
  • 5 to 6 garlic cloves (mashed)
  • 1/2 tsp chili flakes
  • 1/2 tsp black pepper (coarsely ground)
  • oodles of extra virgin olive oil
  • salt to taste


  1. Drain water from chickpeas and cook them in a pressure cooker with half liter of water for about 15 minutes.
  2. Drain excess water and remove the outer shells of chickpeas.
  3. Take a blender container and add boiled chickpeas, tahini, mint extract, powdered mint leaves, garlic cloves and 1/4 cup of olive oil in it.
  4. Blend them into a coarse paste.
  5. Season it with salt, chili flakes and black pepper.
  6. Just before serving, sprinkle some chili and black pepper flakes on top.
  7. Make sure you have pita chips and bread to enjoy this healthy and scrumptious dip.


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