Deliciously Spicy Hummus Recipe

This spicy hummus recipe is a spinoff of our favorite hummus recipe. It’s easy to make and a great addition to wraps or game day appetizers. Even the hot wings crowd will love this healthy chipotle hummus!

Looking for more easy and healthy snack ideas? Check out this collection of homemade appetizers.

This chipotle hummus recipe is a spinoff of our favorite easy hummus recipe. It’s still just as easy to make, but sometimes you’ve just gotta change things up. This version is a great option for game day, too, and it doesn’t come in plastic. (It’s a good substitute for Sabra’s Supremely Spicy Hummus, if that’s the one you love.)

This roasted red pepper hummus is another winner, if you’re looking for a less spicy hummus recipe. And be sure to try this beautiful green fava bean hummus!

Spicy Hummus

This is a low fat, high-protein, vegan hummus recipe that is far superior to store bought hummus. Plus, it’s inexpensive to make at home. Serve it with pita bread or fresh veggies as an appetizer or light lunch.

It’s got a little kick, so even the folks who might balk at vegetarian fare will find this flavorful and delicous.

Ingredients:

Garbanzo beans — Traditional hummus is made with a base of finely processed garbanzo beans, aka chickpeas. You can use canned beans or prepare your own starting from dry beans for an easy pantry recipe.

Tahini — This sesame seed paste can be expensive to buy, though a jar does go a long way. It’s also a hummus ingredient that many households won’t have on hand. (Once you get in the habit of making this hummus recipe, you’ll make sure it’s in your pantry!) I know a woman who dislikes the flavor of tahini and uses ricotta cheese instead.

Chipotle pepper — This ingredient determines the spiciness of the hummus and adds a smoky flavor. The recipe calls for using half of a canned chipotle pepper; feel free to add more if you like it hot!

Lemon juice — Use fresh lemons if you have them. If not, bottled is fine. The amount on this is variable, depending on just how tangy you like your hummus spread. If you need more liquid for the recipe but don’t want to use the full amount of lemon, add some reserved water from the beans.

Garlic cloves — Definitely use fresh garlic for this — garlic powder just won’t cut it. I’m a fan of a very garlicky hummus recipe and often add a few extra cloves for extra kick.

Cumin — This seasoning gives this easy hummus recipe a little earthy depth.

Salt — Use your favorite table salt or sea salt.

Making this Spicy Hummus

If you start with dry garbanzo beans for this spicy hummus recipe, its super budget friendly. You can cook them on the stove top, or use an Instant Pot. [Instant Pot instructions here.]

• Soak one and a half cups of dry garbanzo beans overnight, making sure they’re covered by about 4″ of water.
• Drain and rinse beans.
• Put beans in a stock pot, again covering them with several inches of water.
• Gently boil for about an hour or until beans are soft.
• Drain.

You can also use canned beans for this recipe. If you don’t can your own, you can use convenient canned beans, though that’s not quite as inexpensive as starting with dried beans. Be sure to opt for canned beans that are not lined with BPA if you’re concerned about adding extra chemicals to your diet.

To prepare the hummus, you’ll need a food processor or blender to create a creamy smooth consistency. 

Simply combine all of the ingredients in the bowl of a food processor or blender carafe and whiz until smooth. 

Serving

This is one of those appetizers that also makes for a delicious light meal. It’s high in protein, it’s filling and healthy. Middle Eastern fare calls for serving this with pita chips or warm pita bread, but it’s delicious on crackers, toasted baguettes, or with fresh veggies for dipping, too. 

Garnish with cilantro and red pepper flakes, if desired.

Storing

Transfer leftovers to an airtight container and store in the fridge for up to a week. 

★ Did you make this spicy hummus recipe? Don’t forget to give it a star rating below!

Originally published in October, 2016; this post has been updated.

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