This spicy garlic hummus recipe is a fun and delicious twist on classic hummus famous in Middle Eastern cuisine! It’s easy to make by blending up garbanzo beans with the classic tahini, olive oil, garlic, and lemon juice with hot Habanero peppers and roasted red peppers that create the best flavor. Serve this spicy hummus recipe with pita chips and plenty of fresh vegetables as a great option for a plant-based party appetizer or game day platter everyone will love!
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We love making (and eating) our extra garlic hummus, but I wanted something similar that appealed for both our love of garlic AND our love for all things spicy. And I’m so glad I did, because this spicy garlic hummus recipe is now at the top of my favorite hummus flavor list! It might just be your new favorite homemade hummus recipe too!
Our spicy garlic hummus is heated to heavenly perfection with a habanero pepper – or two – to bring this hummus to a bold and sublimely spicy level that is tempered with a balance of fresh garlic and sweet roasted red peppers. It’s like red pepper hummus but with a bold burst of heat followed by a smooth finish.
If you like simple recipes and healthy snacks that have a little extra kick too, you’ve gotta try this. Whether you serve this as a platter with pita chips, red peppers and carrots, as a simple snack recipe or use it in our Mediterranean Hummus Wrap, your taste buds will thank you!
Why We Love This Spicy Hummus
- THE FLAVOR! Hot Habanero peppers, sweet roasted red peppers, and fresh garlic come together to bring a bold but balanced flavor you’re going to flip your chips for!
- THE TEXTURE! I pride myself on making one smooth and creamy hummus, and this recipe does not disappoint. The key? Quality olive oil, extra blending time, + a few ice cubes. Creamy, delicious hummus every time!
- THE EASE! Homemade hummus is so easy to make – just blend everything in your food processor! Almost all the ingredients are pantry staples, but your friends and family will be SO impressed when you bring a hummus tray to the party with hummus you made yourself. And hey, your secret’s safe with me!
What You’ll Need
You need 14 ingredients to make this spicy garlic hummus recipe at home!
Tahini – Tahini (think sesame seed paste) is a classic ingredient in traditional hummus recipes. In fact, the earliest recorded mention of this popular middle eastern dip is found in a 13th century Egyptian piece of writing which refers to “hummus b’tahini” or “chickpeas in tahini”! (You can often find tahini in the “International Foods” aisle or near the nut butter section of your local supermarket.)
Lemon juice – fresh or bottled!
Fresh garlic cloves – LOTS!
Habanero pepper – Be careful when de-seeding hot peppers. I like to wear gloves for the really hot ones, and always wash your hands twice immediately after. If you’ve ever worked with hot peppers before, you KNOW what I mean! If you think chipotle pepper (read:smoked jalapeno) or cayenne peppers are hot, on the Scoville scale used to measure the heat intensity of peppers, habanero peppers are more than three times as hot as cayenne and more than ten times hotter than chipotles!
Roasted red peppers – We added these for a bit of color and to balance out the spicy flavor. What an incredible addition!
For the tahini: I don’t recommend substituting the tahini because it’s a key ingredient in the traditional recipe. But if you’re allergic or can’t access tahini, maybe sunflower seed butter or almond butter (something with a somewhat nutty flavor but unsweetened and neutral tasting..ie – peanut butter wouldn’t work).
For the olive oil: I don’t recommend cutting olive oil from hummus if you can help it, but in a apinch you could get away with some avocado oil perhaps. You’d want something with a rich flavor and high quality.
For the Habanero pepper: If you’re looking for the same amount of heat but can’t find habaneros, try a scotch bonnet pepper. They both have a similar heat rating of 100K-350K on the Scoville scale. If you want to decrease the heat, less hot peppers like cayennes (30K-50K SHU) or peri-peri peppers (50K-100K SHU) will do. If you grow your own peppers, try out a variety for some fun alternatives.
For the fresh garlic: You can sub minced garlic from a jar for the fresh garlic. I’d use 1 Tbsp minced garlic per garlic clove you’re replacing. The flavor will be a bit different but still good. You can also use roasted garlic in this recipe which could add a nice sweet balance.
For the spices: Feel free to play around with the spice options a little if you need to. Ground coriander can be a nice replacement for cumin, and some smoked paprika might be nice in lieu of cayenne if you want a little smoky flavor without all the heat.
For the ice cubes: Sub a little oil or just very cold water for the ice cubes, but it might not be as creamy a final result.
For the chickpeas: White beans or cooked red lentils might work. However, different beans have different amounts of liquid in them, so you may need to adjust some of the other ingredient amounts to find the right texture.
How to Make Spicy Garlic Hummus
You’ll start by blending up the tahini and flavoring ingredients before you add the chickpeas. This helps you get a smoother overall texture!
Then, you’ll add the chickpeas and ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed. It’s super important to do at least 5 minutes in the food processor to get the dreamiest texture. Patience is key!
If the hummus seems too thick at this stage, feel free to add in an extra tablespoon or two of water to get the food processor moving. After you get the right texture, taste and adjust seasonings as you see fit before serving.
How to Serve Habanero Garlic Hummus
Serve this spicy garlic hummus cold fresh out of the blender, or let it chill in the fridge overnight for the flavors to really mingle and the texture to thicken slightly. Serve it as a spread on wraps and sandwiches or set up a hummus dip platter!
Hummus Dip Platter Ideas:
- Serve topped with a drizzle of extra virgin olive oil and hot sauce or red pepper flakes if you dare. Or perhaps some sliced habanero or diced jalapeño peppers as a great addition!
- Provide a variety of cut veggies for dipping, like: celery, carrots, red bell peppers, cucumbers, cauliflower. Anything crisp and fresh will be a nice match for the spiciness!
- Air Fryer Pita Chips, warm pita bread, or your favorite crackers
- As a spread: Spread this on a wrap or sandwich. It’s great used on our Healthy Mediterranean Hummus Wrap Recipe and Hummus Pinwheels!
- Bowls: Use as a sauce for a bowl of falafel, veggies, or just random leftovers
- Toast – Spread a thick layer of spicy garlic hummus on toast and top with sesame seeds and a little sea salt!
- Salad dressing stand-in: Hummus makes a fantastic salad dressing sub that’s creamy and flavorful but also dairy free!
Vegan Wine + Spicy Garlic Hummus Pairing
A slightly sweet German Riesling would be an awesome pairing for this spicy hummus. The sweetness balances out the spicy in the most refreshing way! Our favorite vegan-friendly option is Dr. Loosen Dr L Riesling.
How to Store Leftover Hummus
This recipe makes about 1-2 large party portions of spicy garlic hummus – enough to feed a party with leftovers! We like to make hummus in big batches because it’s easier to blend in a large food processor and it stores incredibly well. Here are our best tips for storing leftover hummus:
IN THE FRIDGE: Leftover hummus is at its best up to 5 days (possibly 7 days depending on your refrigerator) when stored properly in an airtight container in the fridge.
IN THE FREEZER: Fresh hummus will keep in the freezer for 3-4 months when stored properly. We like to freeze hummus in our Souper Cubes silicone trays for easy portioning and defrosting. We like to use the 1/2 cup Souper Cube to create single-serving portions. You can also use the 1 or 2-cup tray to freeze a family or party-sized portion. Defrost hummus in the fridge for about 24 hours for best results, or on the counter (covered to avoid contact with air) for 8-12 hours depending on room temperature conditions.
If you want to learn more about how to store fresh hummus and how long it lasts, check out our Hummus Storage Guide.
More Plant Based Hummus Recipes:
I hope you have a spicy good time with this hummus recipe! If you make this, let us know. Rate the recipe and leave a comment below. Tag @theplantpowercouple in your photos on Instagram, so we can cheer you on!
- 1/2 cup tahini
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup roasted red peppers
- 6-8 large cloves Garlic
- 1-2 small habanero peppers* (seed and stem removed)
- 1.5 tsp salt
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground turmeric (optional)
- 2 - 4 ice cubes
- 2 (15-oz) cans chickpeas, drained and rinsed
- BLEND THE TAHINI MIX: Add the first 10 ingredients to a food processor (everything EXCEPT the ice cubes and chickpeas) and process until smooth.
- FINISH THE HUMMUS: Then, add the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed. It’s important to do at least 5 minutes to get the creamiest texture. If the hummus seems too thick, feel free to add in an extra tablespoon or two of water to get the food processor moving.
- TO SERVE: Taste and adjust seasonings as needed before serving in a big bowl topped with more sliced peppers (if you dare) or some minced garlic! Enjoy this hummus as a sandwich spread or on wraps, as an afternoon snack with veggies or an easy appetizer for parties with pita chips.
- STORE: Store leftover hummus in a well-sealed, airtight container in the fridge for 5-7 days or the freezer for up to 12 weeks. We like to freeze this hummus in our 1 or 2 cup Souper Cubes silicone trays for easy portioning and defrosting! If you want to learn more about how to store fresh hummus and how long it lasts, check out our Hummus Storage Guide.
*HABANERO PEPPERS: Be careful when de-seeding hot peppers. I like to wear gloves for the really hot ones, and always wash your hands twice immediately after. If you’ve ever worked with hot peppers before, you KNOW what I mean! If you think chipotle pepper (read:smoked jalapeno) or cayenne peppers are hot, on the Scoville scale used to measure the heat intensity of peppers, habanero peppers are more than three times as hot as cayenne and more than ten times hotter than chipotles!
WINE PAIRING: A slightly sweet German Riesling would be an awesome pairing for this spicy hummus. The sweetness balances out the spicy in the most refreshing way! Our favorite vegan-friendly option is Dr. Loosen Dr L Riesling.
Serving Size:1/2 cup
Amount Per Serving: Calories: 244Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 0mgSodium: 597mgCarbohydrates: 17gFiber: 4gSugar: 3gProtein: 6g
Nutrition information is automatically calculated and may not always be accurate.