Want to spice up your regular hummus? Then why not try my spicy hummus, that gets its heat from mixing fresh chili peppers with my basic hummus recipe. A perfect addition to the picnic basket.
How to make spicy hummus
Drain the chickpeas in a colander but save the faba water to add later if you feel your hummus is too thick. Or use it to make vegan meringue.
Slice the chili peppers in half and take out the kernels, then roughly chop the fruit.
Juice the lemon and mince the garlic.
Put all the ingredients in standing mixer. Add the runny ingredients first, such as the oil, tahini and lemon juice, to make sure the chickpeas do not get stuck in the bottom of your container for an easier mix.
Blend on high speed, until you get a smooth dip, add more of the olive oil or faba water to get the consistency you desire.
For more detailed information on ingredients and how to, check out the recipe card below.
Substitutes
I use tahini in my hummus, which is a sesame paste you often find in stores that sell Middle Eastern food. However, if you do not like the taste and texture of tahini, then you can omit it in this recipe. Depending on how runny you want your hummus, you might have to add some more oil or faba water to your hummus instead of the tahini. Try to add a tablespoon of sesame oil to still get a hint of sesame in your finished dip.
Freezable
I often make a huge batch of regular hummus, pack it in portion-size containers and stick in the freezer.. They last for at least three months in the freezer, but I sometimes had it for even longer and they are just as good. These portion-size cups are easy to just throw in my lunch bag with some cut vegetables or crackers. By the time lunch comes around, the hummus has defrosted in the bag. Give it a stir with a spoon and it will taste just like newly made. The portion-size containers I use are the ones you get sauce in when you get a takeaway and they are perfect to re-use for this purpose.
During the summer I always make sure I have a big batch of hummus of all varieties in the freezer, ready to bring to any picnic or potluck.
Variations
The spicy hummus is just one of many variations of hummus I have, why not start with my basic hummus and then branch out to other flavours such as beetroot, wasabi and sun-dried tomatoes. I have a whole pinterest board dedicated to hummus.
For a delicious chickpea based salad dressing, try my falafel-ish dressing.
Spicy hummus
Ingredients
- 800 g chickpeas garbanzo beans (canned, cooked)
- 2 red chili peppers
- 3 tbsp tahini
- 2 tbsp cumin
- 3 tbsp lemon juice
- 3 garlic cloves minced
- 6 tbsp olive oil
- 5 tbsp vegetable oil or other neutral oil
- 1 tsp salt
Instructions
- Drain the chickpeas but save the faba water (see pro tip below).
- Cut the chilipepper in half, take out the kernels, then roughly chop the red part.
- Juice the lemon.
- Mince the garlic.
- Mix all ingredients in a mixer, until smooth.