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Spicy Hummus

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  • Level: Easy
  • Total: 2 hr 15 min (includes chilling time)
  • Active: 15 min
  • Yield: 2 cups
  • Nutrition Info
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2 cups canned chickpeas, drained, liquid reserved (15.5-ounce can)

1/3 cup tahini or sesame paste 

4 teaspoons minced garlic (4 cloves) 

6 tablespoons freshly squeezed lemon juice (3 lemons) 

8 dashes Tabasco sauce 

2 teaspoons kosher salt 

Sriracha, to taste 

3 tablespoons toasted pine nuts 

Good olive oil 


  1. Place the chickpeas, 2 tablespoons of the reserved liquid, the tahini, garlic, lemon juice, Tabasco, and salt in the bowl of a food processor fitted with the steel blade and process until coarsely pureed. The hummus should be moist and thick; add more lemon juice or reserved chickpea liquid to thin, if necessary. Cover and refrigerate for several hours for the flavors to blend. Taste for seasonings. Place the hummus in a serving bowl and drizzle Sriracha over the top. Sprinkle with the pine nuts and a drizzle of olive oil.

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