Chili Hummus

Hummus is a very popular Middle Eastern dip, incredibly easy to make and also pretty versatile. You can season it with your favorite spices and herbs and it will always be a success. My favorite hummus is, of course, one with a bit of heat! If you’re not a fan of the extra kick, just don’t add the chili flakes and you’ll also have a tasty result, which can also be used as a base for you to add some extra ingredients of your choosing (for example, roasted bell peppers). Easy and quick, perfect for an afternoon snack, a sharing spread for a dinner party, or to dip some pita bread in while catching up with TV. It’s also a vegan recipe, so suitable to everyone out there!

Preparation Time: 5-10 min | Cooking Time: 5-10 min | Serves: 4 | Spice level: 🌶

 

What you’ll need:

  • 400g can of chickpeas
  • 60ml of water
  • 2 small garlic cloves
  • 60ml of lemon juice
  • 80ml of tahini (sesame seed paste, see the note at the end)
  • 60ml olive oil (plus a drizzle to decorate)
  • 1 Tbsp of ground cumin
  • 1 tsp sea salt
  • 1/2 Tbsp of chili flakes
  • Black pepper q.b.
  • Fresh parsley and some sweet paprika to decorate

 

Method:

  • Start by draining your chickpeas. In a food processor, blend them with the water until they start to break into small pieces.
  • Mince your garlic cloves, then add them along with the lemon juice, cumin, sea salt, some black pepper and the chili flakes. Blend again.
  • Add the tahini and blend until it’s almost smooth.
  • If your food processor allows it, slowly drip the olive oil while blending. If it doesn’t, just add the oil in three times to make sure everything gets creamy.
  • You should have achieved a nice and smooth texture. If you would like your hummus to be a little runnier, add one more tablespoon of water or lemon juice.
  • Garnish your hummus with chopped fresh parsley, a drizzle of olive oil and some sweet paprika.
  • Enjoy!

humus0

 

 

Notes:

Tahini can be found in big supermarkets, usually in the international section. It can also be found in Middle Eastern shops and delis. If you can’t find any, don’t let it discourage you: add a little bit more of olive oil to get a creamy consistency.

 


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