Spicy Hummus is an easy to make and healthy dip or spread. We like it spicy and this is my go to recipe, whenever I am making it for the family. When I am making it for guests I skip the chili powder ( Indian, similar in spice levels to Thai chili’s) and use Fancy Paprika instead. It gives a similar red color minus the heat.
I prefer to soak and cook the chickpeas myself but you can also used canned chickpeas. If you forget to soak your chickpeas just cook them for longer or soak in hot water for 2 hours and then cook.
If using canned chick peas, I prefer to rinse them in cold water before using.
I soaked mine overnight and then cooked them in the morning in my traditional Indian pressure cooker. Just add the chickpeas to the cooker and add water about 2 inches above the chickpeas. Cook for three whistles.
If using an Instant Pot set it on high pressure for 12 min. Make sure to salt the cooking water. My standard way of checking if I have added enough salt is to taste the cooking water. It should be as salty as you want the chickpeas to be.
You can make a double batch of chickpeas and freeze half for later use. Drain them in a colander and freeze in ziploc bags Just be careful not to crush the cooked chickpeas. Thaw for 24 hours in the fridge before using.
Rather than tahini I tend to use sesame powder that I usually have on hand. This is just dry roasted sesame which has then been ground in my spice mill. I like the cuisine art spice mill which has the separate jars and is easy to wash.
Just add the sesame powder, lemon juice and chili powder to the chick peas in a food processor and grind to a paste. A blender can also be used. Add water a little at a time to get the right consistency. It should be a thick paste but not too dry.
This is a great dip to pack for school lunches too or take to work. I tend to avoid using a lot of oil in my recipe but if you want you can substitute the water for olive oil in the recipe.
Garnish with some paprika and serve as a dip with pita chips or veggies.
This is my entry for Blogger Marathon that is hosted by Srivalli on her blog Spice Your Life.
Homemade Spicy Hummus
- 1 cup dried chickpeas
- 2 tbsp sesame powder
- 1 tsp oil
- 1 tbsp lemon juice
- 1 tsp chili powder
- salt to taste – water as needed
- Soak the chickpeas overnight and pressure cook them in the morning with salted water.
- Add the sesame powder, lemon juice and chili powder to the chickpeas and grind in a food processor.
- Add the oil and then water to make a thick smooth paste.
- Add salt as required.
- Garnish with chilipowder and serve.
- Traditional recipes also call for garlic. I usually do add it, but this batch was for work and school snack, so I omitted it. Add a clove of garlic if you would like to do so.
- If using a traditional rattle top whistling pressure cooker let it cook for 3 whistles. In an Instant pot cook the chickpeas on high pressure for 12 min and allow for natural release.