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finished dip recipe served in a bowl with spicy garlic oil and pita chips

Spicy Garlic Hummus Recipe

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Who needs store bought hummus when you can whip up this amazing spicy garlic hummus in your own kitchen? 


  • 2 cans chickpeas, drained and rinsed, (about 3 1/2 cups)
  • 6 garlic cloves
  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 1 teaspoon kosher salt
  • 1 teaspoon cayenne pepper
  • 4-5 ice cubes
  • 2-3 tablespoons water
  • 1/4 cup extra virgin olive oil

For spicy garlic oil topping:

  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, crushed
  • 1/2 tsp cayenne pepper
  • 1/2 teaspoon smoked paprika
  • Kosher salt, to taste


  1. Combine drained chickpeas, 6 cloves garlic, tahini, lemon juice, salt, 1 teaspoon cayenne and ice cubes in a food processor. Pulse until smooth. 
  2. Add 2 tablespoons water and 1/4 cup olive oil. Continue blending until smooth. Taste and adjust for seasoning and texture, adding salt for flavor or a bit more water for a creamier texture.
  3. To make the spicy garlic oil, in a small skillet, combine 3 tablespoons of olive oil and 3 crushed garlic cloves. Cook over medium heat until garlic is softened and fragrant, but not burning - about 3-4 minutes. Add 1/2 teaspoon of cayenne, 1/2 teaspoon of smoked paprika with a pinch of salt. Bloom the spices for about 2 minutes, then remove from heat. 
  4. Scoop creamy hummus into a serving bowl or dish and use a spoon to create dips and wells to hold our garlic oil. Then drizzle spicy garlic oil over your serving plate of hummus.
  5. Serve hummus with fresh vegetables, pita chips, Shawarma Salmon or Falafel Gyros.


If starting with dried chickpeas, soak about 3/4 cup dry garbanzo beans with a teaspoon of baking soda in water overnight. When preparing to boil the chickpeas, drain the beans and add them to a large pot of water with another teaspoon of baking soda (which softens the skins and gives us a creamier dish). Bring the water to a boil and then reduce to a simmer. Cook for 45-60 minutes, until the beans are tender. Reserve 1/4 cup of the cooking liquid, then drain the beans and make hummus starting at Step 1 in the recipe card. 

  • Prep Time: 15
  • Category: Appetizer, Snack
  • Cuisine: Mediterranean