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).
- 16 ounces garbanzo beans (or 1 15-ounce can)
- 1⁄3 cup sesame tahini
- 1⁄4 cup olive oil
- 1⁄4 cup warm water
- 1 1⁄2 lemons, juice of
- 1 raw garlic clove
- 1⁄8 teaspoon kosher salt
- 2 -3 teaspoons hot chili oil
- 1⁄8 teaspoon ground pepper (optional)
- Combine tahini, olive oil and garlic in food processor or blender. Blend until pureed.
- Add remaining ingredients, blend until smooth and creamy consistency.
- 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.
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!
Lovely hummus recipe with an extra kick! My only change was that I used an extra garlic clove.
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.