spicy hummus with roasted chickpeas

Spicy Hummus with Roasted Chickpeas

Who doesn’t love this Middle Eastern classic? It’s perfect to bring to a party with a veggie platter or take out of the fridge for a quick afternoon snack. While it’s easy to pick up a container at your local store, it’s just as easy (and cheaper) to make your own. Feel free to add your own seasonings in place of the red pepper flakes to mix it up, some of my favorite variations include adding lemon zest, roasted garlic, sun dried tomatoes and basil, or harissa! 



For the hummus:

3 cups cooked chickpeas

2 tablespoons tahini

2 tablespoons freshly squeezed lemon juice

3 cloves garlic, minced 

½ cup ice water

¼ teaspoon paprika

¼ teaspoon cumin

½ teaspoon crushed red pepper flakes

1 teaspoon kosher salt


For the roasted chickpeas:

1 cup cooked chickpeas

1 tablespoon extra-virgin olive oil

¼ teaspoon kosher salt           

pinch black pepper


1 teaspoon chopped parsley, for serving

1 tablespoon extra-virgin olive oil, for serving



For the hummus:

Place the chickpeas in the bowl of a food processor and blend until a stiff paste forms. Keep the food processor running as you add the tahini, lemon juice and garlic. Slowly add the ice water and continue to blend until the mixture is smooth. Season with paprika, cumin, red pepper and kosher salt. Refrigerate in an airtight container for up to two weeks.


For the roasted chickpeas:

Preheat oven to 450º. Dry chickpeas as much as possible then toss in olive oil and arrange in a single layer on a parchment paper lined baking sheet. Roast for 30 minutes, until crispy. Remove from oven and let cool then season with salt and pepper.


Serve the hummus topped with remaining olive oil, parsley and roasted chickpeas.


Makes about 2 cups.             

spicy hummus with roasted chickpeas and veggies
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