From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/6
Instructions
1
In a food processor or blender, combine the chickpeas, tahini, garlic, lemon juice, cumin, salt, and black pepper. Blend until smooth and creamy, scraping down the sides as needed.
2
Add the sriracha and pickled jalapeno, and pulse until the hummus is well combined and has a spicy kick. Taste and adjust the seasoning as needed.
3
To serve, transfer the hummus to a bowl and drizzle with olive oil. Serve with pita chips, veggies, or crackers for dipping.
My Calorie Intake
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Tips & Tricks (5)
- Toast Your Cumin First 🥘Lightly toast the ground cumin in a dry pan for 30 seconds before adding to the food processor to unlock deeper, more complex flavors that elevate the entire hummus.
- Balance Spice Layering 🌶️Add sriracha and pickled jalapeños separately in stages, tasting between additions, so the heat builds gradually and you can control the final kick without overpowering other flavors.
- Blanch Your Chickpeas 💧Briefly blanch canned chickpeas and rub off their skins before blending to create an incredibly smooth, silky texture that rivals restaurant-quality hummus.
- Emulsify with Ice Water 🧊Add ice-cold water instead of room temperature water while blending—the cold temperature helps create a fluffier, more stable emulsion that stays creamy longer.
- Reserve Spicy Oil for Finishing 🫒Mix extra virgin olive oil with a touch of sriracha and drizzle it over the finished hummus just before serving for a glossy presentation and concentrated flavor burst on top.
Recipe Facts
Diet at a Glance
Vegetarian
Vegan
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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