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Supremely Spicy Hummus

Rated as 4.91 out of 5 Stars
0

"I love to use this as a dip for pita bread."
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Ingredients

15 m servings 120
Original recipe yields 8 servings

Directions

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  1. Combine tahini, olive oil, lemon juice, garlic, cayenne pepper, cumin, salt, sesame oil, and hot sauce in a food processor or blender; blend until very smooth, about 3 minutes. Add garbanzo beans and blend for 2 minutes. Add water and blend for 3 minutes more. Chill in refrigerator.

Footnotes

  • Cook's Notes:
  • For fluffier hummus add 3 to 4 tablespoons of water instead of 2. If you really like it hot, add an extra teaspoon of cayenne pepper or a halved, seeded hot red pepper in the beginning.

Nutrition Facts


Per Serving: 120 calories; 8 10.2 3.1 0 276 Full nutrition

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Reviews

Read all reviews 11
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I made this and it really tastes great. It wasn't as spicy as I thought it was going to be, but still very good. You can always add more of whatever spices you have a taste for.

Oh yeah, this is awesome! I think cayenne are my favourite peppers so I admit, having followed the recipe to the letter, I ended up adding some more cayenne on top, but as is this is a five-star...

I love this hummus, I also add a half a cup of toasted walnut while processing the garbanzos Very yummy

Excellent, Easy and delicous

We usually buy the store hummus but I decided to make it instead for a treat for my boyfriend Sunday afternoon. I even made the tahini paste from scratch (recipe in AllRecipes). He absolutely LO...

This is my favorite hummus recipe already. I did think it needed more olive oil, but that's about it. Thank you for a very balanced recipe.

I love this base recipe - made it today for the first time. Next time I will decrease or eliminate the salt. I used 1/4 habanero pepper, decreased cayenne to 1/2 tsp and decreased hot sauce to ...

Super easy and super delicious. I'm going to make sure I always have a can of chickpeas in the house now, just in case.

Excellent as is. I like more spice so next time I'll grab a few cayenne and jalapeno peppers from the garden, but I'd also follow this recipe as is again!