Spicy Garlic Hummus
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!
Ingredients
- 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 garlic cloves
- 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
Instructions
- 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 silicone trays for easy portioning and defrosting!
Video
Notes
*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.
Nutrition
Serving: 1/4 cupCalories: 176kcalCarbohydrates: 5gProtein: 3gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 502mgPotassium: 103mgFiber: 1gSugar: 0.3gVitamin A: 99IUVitamin C: 8mgCalcium: 30mgIron: 1mg
Tried this recipe?Let us know how it was!