Easy Spicy Hummus Recipe

Skip the store-bought hummus and try your hand and making your own. It's super easy and versatile, not to mention so much more budget friendly!

4.65 from 17 votes

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Prep Time: 5

Cook Time: 5

Total Time: 10

Servings: servings

Author: Kris Bordessa

If you're using canned beans, drain them and reserve some liquid.
4 cups cooked garbanzo beans
Put beans in food processor with tahini, lemon juice, chipotle pepper, garlic, and cumin.
3 tablespoons tahini, 1/2 cup lemon juice, 1/2 chipotle pepper in adobo sauce, 4 cloves garlic , 1 teaspoon ground cumin
Process until smooth. Add some of the reserved liquid or water if necessary. Add salt and pepper to taste. (I use about a half-teaspoon of each.)
1/2 - 1 teaspoon salt, 1/2 - 1 teaspoon pepper
Store in fridge if you won't be serving it right away. Drizzle with a bit of olive oil before serving, unless you prefer a lower fat, oil-free hummus.
extra virgin olive oil

To use dry garbanzo beans: Soak one pound of 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 about 4″ of water. Gently boil for about an hour or until beans are soft. Drain. Use four cups of cooked beans in recipe and freeze the rest for next time. 1 cup of dried beans will make about 3 cups of cooked beans.
The recipe calls for using half of a canned chipotle pepper; feel free to add more if you like it hot!