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Monday, June 25, 2012

Spicy Garlic Hummus

I was driving down the road when I ran over some hummus.

A little further on, I hit taramasalata.
Then I saw a road sign:
'Caution - dips in road'

I am a huge lover of hummus and I usually make it two or three times a month.  I like to switch it up and make different varieties; such as black bean, or white bean and feta. I love throwing in fresh jalapenos, raw cashews or cilantro.  Lately though, I've been craving just the good 'ole traditional hummus.

I played with this recipe a bit and have decided that I'll keep this one around. I hope you enjoy it as much as I do.  

P.S. This recipe has a kick so if you're shy about spice, I'd cut the cayenne down to 1/4 tsp and add more to taste. If you like a bit of heat, try adding in a dried chili or some chili flakes.

Spicy Garlic Hummus


- 1 can chickpeas, drained (reserve some liquid from the can as you will add this while pulsing in the food processor to smooth it out)
- 2 cloves garlic (add more to taste, of course. If you're using roasted, you will want to add about 4 cloves)
- 2 tbsp tahini
- juice of one lemon
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp white pepper
- 1/2 tsp cayenne pepper 


1. In a food processor, blend the chickpeas until they resemble coarse breadcrumbs.  
2. Add the rest of the ingredients and pulse, you are trying to get it to a smooth and creamy texture.  
3. Start to add the reserved chickpea liquid in small bits, as you continue to pulse until you get it to the desired consistency.  Taste test.
4. Adjust seasonings and lemon to taste. 

Serve with fresh cut veggies, pita or nacho chips. Enjoy!


  1. Yummers!! I'll be making that this weekend for Josiah's birthday party on the 30th! Thanks so much! YOU are an inspiration!! xoxox

    1. Awesomesauce! Let me know everyone likes it! Thanks Karen.. you're too sweet. Miss you! xo