Spicy Hummus
Prep
15 mins
Cook
0 mins
Servings
4
Difficulty
Easy
This spicy hummus recipe is my go to whenever I want a crowd pleasing dip that comes together in mere minutes. There's something so satisfying about blending chickpeas, which are packed with protein and fiber to keep you full, with roasted garlic and fiery chili peppers for an irresistible kick. Best of all, it costs almost nothing to make and requires zero cooking, just a food processor and fifteen minutes of your time. Once you try this version, you'll never look back.
Ella x
Ingredients
- 400 gcanned chickpeas(drained and rinsed)
- 60 mltahini
- 45 mlfresh lemon juice
- 3garlic cloves(minced)
- 2red chili peppers(deseeded and chopped)
- 1 teaspooncayenne pepper
- 1 teaspoonsmoked paprika
- 30 mlolive oil
- 60 mlice water
- 1 teaspoonsea salt
- 1 teaspooncumin
Detail level
Instructions
- 1
Add the drained chickpeas, tahini, lemon juice, minced garlic, and fresh red chili peppers to your food processor.
Tip: Fresh chilies give more authentic heat than dried spices alone
- 2
Sprinkle in the cayenne pepper, smoked paprika, cumin, and sea salt.
Tip: Smoked paprika adds depth without extra heat
- 3
Drizzle in the olive oil and pulse everything together until roughly combined.
- 4
With the processor running, gradually add the ice water one tablespoon at a time until you reach your desired consistency. The hummus should be creamy but not soupy.
Tip: Ice water keeps the hummus cool and prevents the tahini from becoming too thick
- 5
Taste and adjust the seasonings. Add more cayenne if you want it spicier, or more lemon juice for brightness.
- 6
Transfer to a serving bowl and drizzle with a little extra olive oil and a pinch of smoked paprika on top for presentation.
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