Homemade Spicy Hummus Recipe: A Creamy and Delicious Dip with a Perfect Kick

This spicy hummus puts a warm twist on the traditional dip! It’s creamy, flavorful, and perfect with veggies or pita bread. Add an extra spicy garnish if you like a bit more heat!

We love hummus for breakfast, lunch, or dinner over here—and so do our kids! But sometimes, you want a bit of variation to keep things interesting. Enter spicy hummus! Adding a touch of hot sauce makes it sparkle.

Use your favorite hot sauce for heat: we like Cholula, but Sriracha or Frank’s work well, too. Top it with oil from a jar of Calabrian chilis or chili crisp for a flavorful finish. Perfect for dipping veggies, pita chips, and more!

Tips for the Best Spicy Hummus

With just 5 minutes and a food processor, you can make spicy hummus at home! Here’s how to make it creamy and delicious:

• Food Processor: This is best for blending the thick consistency of hummus.
• Aquafaba: Use chickpea liquid (from the can) to make the hummus creamy.
• Garlic & Lemon: Blend these first to soften the garlic’s flavor.

Hot Sauce Ideas

This recipe uses traditional hummus ingredients—chickpeas, garlic, lemon, tahini, cumin, and salt—with hot sauce added for a spicy twist! Here are some hot sauces to try:

• Cholula: Medium heat with a tangy flavor.
• Frank’s RedHot: An American classic for a Buffalo twist.
• Sriracha: Thai-inspired, with a garlic-forward, slightly sweet flavor.
• Chili Garlic Sauce: Thicker, chunkier, and extra garlicky.
• Sambal Oelek: Indonesian chili paste with garlic, ginger, and lime.
• Gochujang: Korean chili paste for a rich, fermented spice.

Alternative Spice Options

Try these Mediterranean-inspired spices and flavors to create other types of spicy hummus:

• Chili Peppers: Fresh or jarred (like Calabrian chilis).
• Hot Paprika: Sprinkle to taste.
• Harissa: North African chili paste for bold flavor.

Serving Suggestions

This spicy hummus is a versatile party appetizer and can be used in other dishes too:

• Dip for Veggies: Carrots, celery, cucumber, bell peppers, and broccoli.
• Serve with Chips or Bread: Pita bread, pita chips, flatbread, or crostini.
• Layered Dip: Combine with other toppings for a loaded hummus dip.
• Bowls: Serve with veggies, olives, rice, or couscous.
• Sandwiches or Wraps: Use as a spread for extra flavor.

Storing Leftovers

• Refrigerate: Keeps for up to 5 days.
• Freeze: Store in a freezer-safe container with a drizzle of olive oil on top.

Dietary Notes

This recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Recipe

Ingredients:

• 1 garlic clove
• 3 tbsp lemon juice
• ⅓ cup tahini
• 1 can (15 oz) chickpeas, plus aquafaba (chickpea liquid)
• ¼ tsp cumin
• ¾ tsp kosher salt
• 1 tsp Cholula or other hot sauce, to taste
• Optional garnish: oil from Calabrian chilis

Instructions:

1. Drain the chickpeas, reserving the aquafaba.
2. In a food processor, blend garlic and lemon juice until chopped.
3. Add tahini and ¼ cup aquafaba, blending until smooth.
4. Add chickpeas, cumin, salt, and hot sauce; blend until creamy. Adjust with additional aquafaba for desired consistency.
5. Serve immediately or refrigerate for up to 5 days.