What I intend to do with this screaming red cayenne pepper, I will reveal in a moment. First, here's a picture of that cayenne pepper, small but potent:

cayenne pepper

What inspired me to pick that pepper was that I have some curly parsley growing in the garden along with the cayenne peppers, and the reason that I grew this parsley in the first place was because it is one of the ingredients in a dish that I like to make, a Screaming Red Pepper Hummus.

Screaming Red Pepper Hummus

For the brave, I'll submit the recipe here, and for everyone else, this will be like peering in through the slot in the door of a madman's kitchen, a room that is fully equipped with knives, spinning blades, fresh vegetables and chopping boards. Today, those fresh vegetables include a brightly colored hot cayenne pepper, and be warned that I'm not afraid to use it.

Sit Down! This will be ready in just a few minutes!

As I was saying, I have some parsley growing outside, and some green onions. I grabbed a handful of the parsley, and a couple of the larger green onions. For those just looking in out of curiosity, here's photographic evidence of such parsley and green onions.

For those who are actually following the recipe, that's one handful parsley, and two medium-sized green onions:

With three of four large cloves of garlic, I threw them into the food processor...

... with the press of a button, I minced the onions, garlic and parsley.

A can of garbanzo beans, drained and rinsed, goes in on top of the minced green stuff:

The Contents of an Entire Lemon

I took a screen colander to catch the seeds, so that I could squeeze the entire contents of a fresh organic lemon into the mix.

That's right, I squeezed the whole thing in there, except for the seeds, with childish abandon.

That's 6 to 8 TBSP fresh lemon juice, or the juice of one lemon

The Screaming Red Cayenne Pepper!

I didn't forget the pepper! After taking out the seeds, I threw 'er in there:

Then I added a good heaping teaspoon of sea salt:

Followed by:

• Three TBSP tahini (sesame butter)

• A few dashes of cumin powder

All of the ingredients now in the vessel, I put on the lid, and pressed the button again, this time blending until smooth.

blended to look like this

Applying the Hummus to Other Foods

Somehow the wildlife in the garden had overlooked a round red tomato, so I sliced it up, pink Himalayan salted them, and put hummus on a few of the slices, and some goat cheese on the others.

One slice got a little of both, but the two flavors fought with each other the whole time on that slice, with the hummus and the goat cheese competing for victory in every bite, trying to out-flavor one another.

That's how I did it, how I made a screaming hot cayenne pepper hummus, with graphic details and photos, and I hope I didn't leave anything out. I'll probably use two peppers next time, this batch didn't scream with heat and red pepper juice quite enough for me.

Thanks for looking in!

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all images above are mine, 2018

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