Spicy Hummus
Elevate your snacking game with this bold and flavorful Spicy Hummus recipe! Featuring creamy canned chickpeas, nutty tahini, zesty lemon juice, and a fiery blend of cayenne pepper, smoked paprika, and red pepper flakes, this dip is the perfect balance of smooth and spicy. Ready in just 10 minutes, it all comes together in a blender for effortless preparation. Each bite is infused with the aromatic warmth of garlic and ground cumin, making it an irresistible choice for dipping pita, fresh veggies, or even using as a sandwich spread. Whether you're hosting a party or enjoying it solo, this spicy hummus adds a kick of excitement to your appetizer repertoire. Try this easy and enticing recipe today!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 15 oz can Canned chickpeas
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 Garlic cloves
- 2 tablespoons Water
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Cayenne pepper
- 0.5 teaspoon Smoked paprika
- 0.5 teaspoon Red pepper flakes
Instructions
Begin by rinsing and draining the can of chickpeas. Reserve a tablespoon of the liquid from the can for thinning the hummus if necessary.
Peel the garlic cloves and roughly chop them to make blending easier.
In a blender or food processor, combine the drained chickpeas, tahini, lemon juice, olive oil, chopped garlic cloves, and water.
Blend the mixture until smooth. You may need to stop occasionally to scrape down the sides of the bowl and blend again.
Add the ground cumin, salt, cayenne pepper, smoked paprika, and red pepper flakes to the food processor.
Blend again until the spices are well incorporated and the hummus has reached your desired consistency. If it seems too thick, you can add the reserved chickpea liquid or a bit more water to thin it.
Taste the hummus and adjust seasoning if necessary, adding more salt or lemon juice if desired.
Transfer the spicy hummus to a serving bowl, drizzle with a bit more olive oil if desired, and sprinkle with additional red pepper flakes or a dash of paprika for garnish.
Serve immediately with pita bread, vegetable sticks, or use as a spread. Store any leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
1066 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 77.5 g | 28% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 11.8 g | ||
| Protein | 32.0 g | 64% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4812 mg | 370% | |
| Iron | 21435.0 mg | 119083% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
