Trenholm Venom Hummus

This easy recipe is a favorite of the Hot Honcho.

15-oz. can of garbanzo beans (chick peas) drained and rinsed
1/4 cup Trenholm Venom hot sauce
juice of one fresh lemon
1/3 cup Tahini paste
1 TB fresh thyme, minced (optional)

Mix all of the ingredients in a blender or food processer (liquids first) and pulse until smooth. Makes about a cup and a half. Serve with whole wheat crackers and raw vegetables.

©Palmetto Pepper Potions • www.pepperpotions.com

Daily Red Hummus

15-oz. can of garbanzo beans (chick peas) drained and rinsed
1/3 cup Daily Red hot sauce
1 tsp. seasoned salt
3 TB. fresh lemon juice
1/3 cup Tahini paste
1 TB fresh thyme, minced

Mix all of the ingredients in a blender (liquids first) and pulse until smooth. Makes about a cup and a half. Serve with whole wheat crackers and raw vegetables.

©Palmetto Pepper Potions • www.pepperpotions.com

Larynx Lava Butterbean & Mint Hummus with Roasted Cashews

1 lb. butterbeans (fresh or frozen)
1 quart water
1 lemon (juice and zest)
1/3 cup tahini (sesame paste)
3 TB extra virgin olive oil
10 sprigs of fresh spearmint (leaves removed from stems)
1 tsp. sea salt
1/4 cup Larynx Lava hot sauce
1/2 cup of roasted cashews (optional)

Heat one quart of water until boiling. Add butterbeans and cook for about six minutes, until tender. Drain butterbeans in a colander. Add butterbeans, juice and zest of one lemon, tahini, olive oil, spearmint leaves, sea salt and Larynx Lava to the bowl of a food processor. Puree mixture until smooth. Top with cashews, if desired. Serve with pretzel crisps, pita chips, cucumber rounds and baby carrots.

©Palmetto Pepper Potions • www.pepperpotions.com