introduction
I keep this spicy hummus easy and fast. It uses canned chickpeas and a few pantry items. If you like bold flavors, also try the spicy salmon sushi bake recipe for another spicy idea.
why make this recipe
This hummus is quick, full of flavor, and great for snacks or parties. It is creamy, spicy, and ready in minutes.
how to make Spicy Hummus
Ingredients :
- 1 can chickpeas, drained
- 2 cloves garlic
- 1 tablespoon tahini
- 1 squeeze of fresh lemon juice
- 1 tablespoon olive oil
- salt to taste
- cayenne to taste (start small with 1/4 teaspoon)
Directions :
- Put chickpeas, garlic, tahini, lemon juice, salt, and cayenne in a food processor.
- Process until a thick paste forms.
- Add the oil while the food processor is running.
- Add 1 tablespoon of water at a time until the consistency is smooth and spreadable.
- Sprinkle extra cayenne on top for more spice, and add feta to cool things down.
how to serve Spicy Hummus
Serve with pita, raw veggies, or crackers. Drizzle more olive oil and add a pinch of cayenne or crumbled feta if you like.
how to store Spicy Hummus
Keep in an airtight container in the fridge for up to 5 days. Stir before serving if it thickens.
tips to make Spicy Hummus
– Start with a small amount of cayenne and taste as you go.
– Use cold water to thin the hummus slowly for a smooth texture.
– Peel chickpeas for extra creaminess if you have time.
variation
Add roasted red peppers, smoked paprika, or ground cumin for different flavors. Swap cayenne for hot sauce for a different heat profile.
FAQs
Q: Can I use dried chickpeas?
A: Yes. Cook them until very soft then use as the recipe says.
Q: Is tahini necessary?
A: Tahini adds the classic hummus taste, but you can skip it if needed.
Q: How do I make it less spicy?
A: Use less cayenne and add a little more lemon or tahini to balance heat.
Conclusion
For another quick take on creamy, spicy hummus, see Heartbeet Kitchen’s 15-minute creamy spicy hummus.