Spicy Crushed Hummus

  • Level: Easy
  • Total: 10 min
  • Prep: 10 min
  • Yield: 4 cups
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1 tablespoon canola oil

4 cloves garlic, finely chopped

1 jalapeno, finely diced

4 cups canned chickpeas, drained, rinsed and drained again

1/4 cup tahini

3 to 4 tablespoons olive oil

1 teaspoon toasted sesame oil

Juice of 1 lemon

1 teaspoon smoked paprika

2 tablespoons finely chopped fresh parsley

Baked lavash chips, for serving


Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes.

Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley. Serve with lavash chips.

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