Total Time
Prep 8 mins
Cook 0 mins

A spicy twist on traditional hummus. This recipe is especially creamy and is garlicky without being overwhelming. Use as a dip, a spread, or eat it by the spoonful like I do! Gluten-free, soy-free, dairy-free and kosher (pareve).

Ingredients Nutrition


  1. Combine tahini, olive oil and garlic in food processor or blender. Blend until pureed.
  2. Add remaining ingredients, blend until smooth and creamy consistency.
  3. Serve at room temperature, with pita bread, on crackers, as a sandwich spread, or as a dip for raw vegetables. Store in refrigerator. It will keep for up to 2 weeks.


Most Helpful

Great hummus! Loved the spice of the chili oil. Great flavor and texture. I used the canned beans drained and rinsed. Thanks for a great recipe!

Mama's Kitchen (Hope) January 30, 2007

Lovely hummus recipe with an extra kick! My only change was that I used an extra garlic clove.

Pets'R'us January 15, 2007

I made this recipe exactly as directed. It was easy and had relatively good flavor, but it was very watery (thin) and needed more spice. I thickened it by adding an additional drained can of garbanzo beans. I enhanced its already good flavor by adding two more cloves of garlic and a teaspoon of cumin. If I were to make it again, I would leave out the warm water, add more tahini, and leave out the olive oil.

sport.pilot April 07, 2007

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