Spicy Hummus

Although hummus is widely available at supermarkets, it’s quick and easy to make at home—and much, much less costly. Roasted red peppers are available in jars in the condiment aisle. Serve this spicy version with crudités or low-carb soy chips.

Chef Ian Clark

  • Enlarge Thumbnail for Spicy Hummus
    • Phases34
    • 16
    • 15 Minutes
    • 15 Minutes
    •  US  Metric
  • Nutritional information per serving

    • 11g
    • 14g
    • 3g
    • 4g
    • 6g
    • 120

Ingredients

  • 2 cups (15.5-oz.) chickpeas, drained and rinsed
  • 6 tablespoons lime juice
  • ¼ cup extra-virgin olive oil
  • ¼ cup tahini (sesame paste)
  • 1 (jarred) roasted red pepper, drained
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ cup water

Directions

  1. Purée the chickpeas, lime juice, olive oil, tahini, roasted red pepper, garlic, cumin, salt and cayenne in food processor until smooth.

  2. With the motor running, pour water slowly through feed tube until the hummus reaches desired consistency.

  3. Transfer to a bowl and serve right away or refrigerate in an airtight container for up to 2 days.