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Spicy hummus
Spicy chickpea paste is a dish that is easy to prepare at home, creating a unique aromatic duo of vibrant garlic and refreshing citrus. This simple recipe allows you to discover the taste of the Middle East in your own kitchen. Ideal for breakfasts and snacks, the spicy chickpea appetizer pairs harmoniously with crispy bread or fresh vegetables. It's worth adding some freshly chopped chili for extra spiciness or substituting regular paprika with hot to make the flavor more intense.
Variations
- Add finely chopped fresh chili for more spiciness
- Use hot paprika instead of regular for intensity
- Combine with egg and shakshuka for a more complex dish
Tenderness secrets
- Soak chickpeas overnight before boiling for faster softening
- Boil chickpeas until completely softened under finger pressure
- Gradually adjust consistency with chickpea broth
Ingredient tips
- Use high-quality cold-pressed olive oil
- You can make tahini yourself from roasted sesame
- Fresh lemon provides the best taste and spiciness
Culinary nuances
- Hummus acquires optimal taste after cooling
- Adjust spiciness with the amount of chili and hot paprika
- Garnish with olive oil and paprika before serving
Ingredients for the recipe
Ingredients
Ecorod Organic Chickpea 400g
250 g
Fimtad Tahin Sesame Paste 550g
3 tbsp
Costa d'Oro Extra Virgin Olive Oil 750ml
4 tbsp
Garlic
2 cloves
Casa Rinaldi Lemon Juice 200ml
3 tbsp
Spice Cumin Ground
0.5 tsp
Metro Chef Ground Spicy Paprika 170g
1 tsp
Red Chili Pepper
1 piece
Moriachka Sea Salt 1kg
to taste
Pripravka ground black pepper 20g
to taste
Preparation steps
01
Soaking chickpeas — Rinse chickpeas under running water several times and soak for at least 8 hours or overnight. Time: 480 min. Reference: Chickpeas have absorbed water well and increased in volume.
02
Boiling chickpeas — Drain water, rinse chickpeas, cover with clean water in a ratio of 1 to 2 and cook on a low boil. Time: 90 min. Reference: Chickpeas easily mash under finger pressure.
03
Straining — Drain chickpeas through a sieve, preserving the cooking broth separately for adjusting consistency. Time: 2 min. Reference: Chickpeas are strained, broth preserved.
04
Preparing chili — Clean fresh chili from seeds to control spiciness, finely chop. Time: 3 min. Reference: Chili is ready to be added.
05
Preparing garlic — Peel garlic, crush with a pinch of salt and cumin in a mortar until it forms a paste. Time: 2 min. Reference: Garlic has formed a homogeneous paste.
06
Final blending — Transfer the cooked chickpeas to a blender bowl, add tahini, crushed garlic with chilli, lemon juice, olive oil, ground cumin and hot paprika. Blend until creamy and smooth, adding 2–5 tablespoons of chickpea broth if necessary to achieve the perfect consistency. Time: 2–3 minutes. Reference: the hummus should be smooth, elastic, lump-free, easy to scoop with a spoon, and have a uniform spicy aroma.
07
Tip Serve spicy hummus hot or chilled with warm pita, crispy bread, or fresh vegetables. For added spiciness, add more chili or use smoked paprika. Store in an airtight container for up to 5 days in the refrigerator.
Where to order ingredients
Select the required ingredients in one of the stores
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