Smoky Chilli Hummus

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Written by McDonald, T.  |  Date 14th of April 2025    

The spicy tastes to this dip is so good!  It's a combination of garlic, jalapeños and sundried tomatoes all blended into the chickpea paste.  Great as a dip with carrots, celery and pitta bread or used as a side dish.

Notes 

  • If the paste is a little dry when blending, add some more water.  
  • You can add the zest of the lemon too: providing the lemon is unwaxed.

Ingredients

  • Lemon juice x 1/2
  • Cider vinegar x 2 tsp
  • Chickpeas x 1 can (240 drained)
  • 3 or 4 Sun-dried tomatoes
  • Pickled Jalapeño peppers x 3 tsp
  • Garlic x 3 tsp, minced
  • Tahini x 3 tsp
  • Olive oil x 1 tbsp
  • Paprika x 1/2 tsp
  • Water x 3 tbsp

Method

  1. Cook the chickpeas for about 5 minutes in boiling water.  No need to peel the chickpea, just drain and run some cold water over them.

  2. Squeeze the lemon into the food processor, then add the garlic, tahini and oil.  Blend till creamy.

  3. Add the chickpeas, sun-dried tomatoes, paprika, cider vinegar and Jalapeños then put the lid on a blend.  Start by pulsing until it goes grainy then give it a continuous blend until you get a paste.  

  4. Add the water a little at a time and blend until the paste goes creamy. 

Scoop it out and use it straight away, or store it in the fridge for latter. 

 

I hope that you liked this blog and if you do try this recipe, please let me know how you got on and what it turned out like. You can leave a comment in the comments below.


Location: United Kingdom

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