Chilli Hummus
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
Here's my go to recipe for chilli hummus, a vibrant dip that comes together in just fifteen minutes without any cooking required. I love making this because chickpeas are packed with protein and fiber, keeping you satisfied for hours, while the fresh red chillies bring a wonderful kick that transforms ordinary hummus into something truly special. The best part is how affordable it is to prepare from pantry staples, making it perfect for last minute gatherings or a simple weeknight snack. Creamy, spicy, and incredibly versatile, this has become my secret weapon for impressing guests without breaking a sweat in the kitchen.
Ella x
Ingredients
- 400 gcanned chickpeas(drained and rinsed)
- 60 mltahini
- 45 mlfresh lemon juice
- 3garlic cloves(minced)
- 2red chilli peppers(seeded and chopped)
- 2 gsmoked paprika
- 2 gcumin powder
- 30 mlextra virgin olive oil
- 60 mlwater
- 3 gsea salt
- 1 gblack pepper
Detail level
Instructions
- 1
Add the drained chickpeas, tahini, and lemon juice to a food processor.
Tip: Make sure your chickpeas are thoroughly rinsed to reduce any canned taste.
- 2
Add the minced garlic, chopped red chilli peppers, smoked paprika, and cumin powder to the processor.
Tip: For less heat, remove the chilli seeds before chopping.
- 3
Pulse everything together for about 30 seconds until roughly combined.
- 4
With the processor running, slowly drizzle in the olive oil and water until you reach your desired consistency.
Tip: Add water gradually as you blend to get a smooth, creamy texture without making it too thin.
- 5
Season with sea salt and black pepper, then pulse a few more times to incorporate.
Tip: Taste as you go and adjust seasoning to your preference.
- 6
Transfer to a serving bowl and drizzle with a little extra olive oil on top.
Tip: The hummus will thicken slightly as it cools, so don't worry if it seems a bit soft initially.
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