Spicy hummus is what I always grab at the grocery store to take on train trips – it’s so much tastier than standard store-bought hummus, which is always dry and bland – and this is a homemade version of that. Not traditional (see Lebanese hummus) but very tasty and well worth making at home instead of buying it.

Recipe Rundown: Spicy Hummus

• Texture: very smooth and creamy, especially if you use an immersion blender. You might get the occasional cumin seed or pepper seed.
• Flavour: like a really good hummus, but with added spice. This is adapted from Lebanese hummus so it doesn’t include any olive oil in the hummus (only as topping) and is made with just a little garlic.
• Difficulty: about as easy as it gets – pop everything in together and blend.

Ingredients

• Chickpeas: cooked chickpeas are nicer than jarred, but use what works for you. I usually cook chickpeas in advance and freeze jars of them to use for recipes like this.
• Tahini: choose a brand you like the taste of, as it will come through in the hummus. Try to use fresh tahini and not the dried out bit at the bottom of the jar.
• Sambal oelek: this recipe uses sambal oelek because it’s more readily available to buy in northern Europe, but shatta would be even better.
• Yogurt: pictured is soya yogurt, which is what I always use. If you can eat dairy then use dairy yogurt if you prefer. It should be unsweetened and unflavoured.
• Cumin: I prefer whole toasted cumin seeds. Ground cumin can be used, but then just a pinch.

Serve your hummus with anything you’d like. Pictured is spelt focaccia but you could also fill spelt pita bread or serve with sourdough crackers, spelt seed crackers, or crunchy vegetables.

Step by Step Photos

Step 1: add all of the ingredients to a food processor or mixing container.

Step 2: blend on high speed until very smooth.

How to Store

Storage: keep in a sealed container in the refrigerator for up to three days.

Freezing: transfer the hummus, without toppings, to an airtight container and freeze for up to one month. Thaw in the refrigerator and stir well before serving.

Expert Tips

• Let it rest: spicy hummus tastes best after resting for at least an hour. If you have time, make it a little while in advance so that the flavours can blend more effectively before serving.
• Use an immersion blender: maybe this is because I don’t have a good food processor, but my immersion blender makes a much creamier, smoother hummus than any food processor I’ve ever tried.
• Season to taste: you’ll need to adjust the amount of salt added based on whether you’re using canned or cooked chickpeas, how much salt is in the sambal oelek, and based on your personal preference.
• Soak with baking soda: the best way to get perfectly soft chickpeas for hummus is to soak dried chickpeas overnight in water with a pinch of baking soda, rinse, and then cook in water also with a pinch of baking soda.

More Vegetarian Dip Recipes

Sweet Potato Red Lentil Dip
Beetroot Hummus
Fresh Salsa
Avocado Aioli

If you make this Spicy Hummus recipe or any other vegetarian dip recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.