Spicy Hummus

A bowl of hummus topped with hot pepper sauce and chickpeas, with bread around.

Homemade spicy hummus, a quick and easy homemade version of the store-bought version. You need just six ingredients for this recipe.

Course Appetizer, Dips and Sauces, Pantry Recipes, Side Dish, Sides, Snack, Snacks

Cuisine American, British, Lebanese

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 141kcal

Author Alexandra Daum

Ingredients

300 grams (2 cups) cooked or canned chickpeas drained and rinsed well
100 grams (heaping ¼ cup) tahini
50 grams (¼ cup) unsweetened yogurt
Juice of a lemon ~3 tablespoons
1 small clove garlic
¼ teaspoon toasted cumin seeds or pinch ground cumin
1-3 teaspoons sambal oelek adjust amount to taste
½ teaspoon sea salt to taste

Instructions

Add the chickpeas, tahini, yogurt, lemon juice, garlic, cumin, sambal oelek, and salt to a food processor or blending container. I recommend using an immersion blender if you have one.
300 grams (2 cups) cooked or canned chickpeas, 100 grams (heaping ¼ cup) tahini, 50 grams (¼ cup) unsweetened yogurt, Juice of a lemon, 1 small clove garlic, ¼ teaspoon toasted cumin seeds, 1-3 teaspoons sambal oelek, ½ teaspoon sea salt
Blend on high speed until very smooth, adding a splash of water if needed. Taste and adjust seasoning if needed. If you have time, let the hummus rest, covered, at room temperature for an hour before serving.
Top the hummus with extra sambal oelek and a drizzle of olive oil before serving.

Notes

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.

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.

Nutrition