Homemade Supremely Spicy Hummus



This is a recipe adapted from the one I found on Inspired Taste. My husband and I loooove the Supremely Spicy Hummus by Sabra. Love it. I could eat buckets of the stuff. Well I wanted to start making hummus at home to be able to try some different flavors, maybe save some money and eliminate at least a few preservatives from the mix. This recipe is really a double recipe. It makes quite a lot of hummus, but we like to eat a lot of hummus so it works for us. I’d say it makes about 4 cups. Ingredients

  • 4 TB Chili garlic sauce (click here to see what it looks like)
  • 3 TB Sriracha
  • 1/2 C fresh squeezed lemon juice
  • 2 15oz cans chick peas (garbanzo beans)
  • 1/2 C tahini
  • 1 large garlic clove (or 1 TB garlic paste)
  • 5 TB olive oil
  • 1 tsp salt
  • 1 1/2 tsp cumin
  • 1/4 C water
  • 1 tsp paprika

P1090093 In the bowl of a food processor, combine tahini and lemon juice. Process for 1 minute. Scrape sides and bottom of bowl then turn on and process for another minute. This extra time helps “whip” or “cream” the tahini. Add the olive oil, minced garlic, cumin and the salt to whipped tahini and lemon juice. Process for 30 seconds, scrape sides and bottom of bowl then process another 30 seconds. Open can of chickpeas, drain liquid then rinse well with water. Add half of the chickpeas to the food processor then process for 1 minute. Scrape sides and bottom of bowl, add remaining chickpeas and process 2 minutes or until thick and smooth. With the food processor turned on, slowly add the water, chili garlic sauce and sriracha. Refrigerate, serve with a drizzle of olive oil. I like to use Stacy’s pita chips or carrots for dipping. Enjoy the deliciousness. It might be just as delicious if you make it without the spicy sauces but you may want to add more water instead for consistency’s sake. Let me know if you try that!


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