Spicy Garlic Hummus

"I love this recipe because it's easy and fast. I always use it for parties, and I always keep it in the fridge for a little snack. You can dip anything in it, although me and my friends prefer using fresh pita bread from a middle eastern market. Caution though, when I say spicy, I mean SPICY!!!"
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Ready In:




  • Drain both cans of garbanzo beans and put them in the food processor.
  • Add in tahini, lemon, and garlic, and turn on the processor.
  • As processor mixes these ingredients, add the other ingredients, and keep processor going until smooth. Keep in mind, that the more olive oil you use, the smoother it becomes.
  • When finished, refrigerate for at least 2 hours before serving.

Questions & Replies

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  1. Family loved this although I did change it up some. I used 6 large cloves of garlic and since I didn't have any habaneros or jalapeno I used 1/2 tsp of chili garlic paste. I also through in a couple roased red peppers. Worked great. Easy peazy and very inexpensive!
  2. Made this for Fall PAC '08. Very nice hummus, couldn't find tahini, so ground some sesame seeds best I could. I don't know why anyone would buy store-bought hummus with this great recipe! Thank you for sharing!


I love cooking more than anything. I plan to start culinary school as soon, but i already know alot of amazing recipes because both of my grandmothers, as well as my dad, are amazing cooks. I have started to make my own personal cookbook inside a journal i bought a few years ago. Inside, it has all of my favorite recipes, as well as some new ones that i have tried out and enjoyed. I try to cook something new at least once a week, and everyone loves everything i make. Three dishes that I am most known for are my spicy garlic hummus, my devils food cream cheese cupcakes, and my extremely spicy jalapeno poppers. Blasting All That Remains through the house usually gets me into the cooking spirit, as well as Trivium. Paula Dean kinda scares me, but I still like to try some of her good ol' southern recipies.
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