Recipe: Fast, Fiery Hummus

Who made this healthy hummus?! Me! I made this hummus, and you can make in a snap it too! This was my first kick at making a fresh, homemade, hummus and it turned out really well. It was much better than anything you can get out of a container at the store I’m telling ya. It’s so simple and quick to put together. Whip it out at your next cocktail party, devour it on some crackers for an office snack or level up your sandwiches and wraps with this surprisingly satisfying stuff.

Prep & cook time icon

10 minutes

Number of servings icon

serves 3-4 people

Cooking difficulty icon

not very complex

Ingredients

  • 1 can of chickpeas
  • 1 medium lemon
  • 2 cloves of garlic
  • 2 tablespoons of tahini
  • 2-4 chipotle peppers in adobo sauce
  • olive oil
  • flaky sea salt (I like Maldon Crystal Smoked for this recipe)
Homemade spicy hummus with Salmas crackers

Preparation

In a Vitamix or high power food processor, combine all of the ingredients. You can either add more or less chipotle peppers based upon your desired heat level. I like spicy so I threw 4 in, but keep in mind you can always add more but can’t take any out! I didn’t list a measurement of olive oil above because we’re going to use our judgement to bring the consistency of the hummus to where it needs to be. Start your food processor on low and gradually increase the speed, adding more olive oil as needed if it’s looking a little chunky or thick. In sum you’ll likely need about 1/4 cup. Once you’ve hit your desired consistency, use a spatula to remove the hummus from your processor into either a serving vessel if you’re entertaining or eating it right away or into a tupperware if you’re going to use it throughout the week.

I love this stuff as a quick snack straight out of the tupperware in the fridge, but it’s my secret weapon when I’m making wraps for lunch at work. I love to put a good smear on a wrap with cucumber, mixed greens, sprouts, falafel balls, and oven roasted tomatoes. It should keep for around 5 days sealed in the fridge, but given how tasty it is I doubt it’ll be around for that long.

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