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!

Tip: Removing the outer shell from canned chickpeas helps to make a smoother, creamier hummus.

Spicy Hummus with Roasted Chickpeas

Key Ingredients in This Recipe

• Chickpeas – Chickpeas, also called garbanzo beans add texture and protein to this recipe while keeping it vegetarian. Using canned chickpeas in this recipe cuts down on the prep time in this recipe. Swapping with dried chickpeas requires a bit more foresight since they need to be soaked for a long period of time then boiled. The crispy chickpeas on top add a great crispy texture.
• Tahini – Tahini is a sesame seed paste made from pureed sesame seeds. It’s frequently used in Mediterranean and Middle Eastern cooking.
• Spices – This spicy hummus gets it’s kick from crushed red pepper as well as added flavor from paprika and cumin.

How to Make Spicy Hummus with Crispy Chickpeas

For the spicy hummus:

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

For the roasted chickpeas:

1. Toss chickpeas in oil. Dry chickpeas as much as possible then toss in olive oil and and salt. Then arrange in a single layer on a parchment paper lined baking sheet.
2. Roast the chickpeas. Roast for 30 minutes, until crispy. Remove from oven and let cool.
3. Assemble and serve. Serve the hummus topped with remaining olive oil, parsley and roasted chickpeas.

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

• Lemon Garlic Hummus
• Romesco
• Sun-Dried Tomato Hummus

Spicy Hummus with Roasted Chickpeas

Print Pin

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Serves 2 cups

US Customary – Metric

Ingredients:

For the hummus:

• 3 cups cooked chickpeas, outer shell removed
• 1 teaspoon crushed red pepper flakes
• ¼ teaspoon paprika
• ¼ teaspoon cumin
• 2 tablespoons tahini
• 2 tablespoons freshly squeezed lemon juice
• ½ cup ice water
• kosher salt, as needed

For the roasted chickpeas:

• 1 cup cooked chickpeas
• 1 tablespoon extra-virgin olive oil
• Kosher salt , as needed
• 1 teaspoon chopped parsley, for serving
• 1 tablespoon extra-virgin olive oil, for serving

Instructions:

For the hummus:

• Place the chickpeas, red pepper, paprika, and cumin 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 salt to taste.
• Refrigerate in an airtight container for up to two weeks.

For the roasted chickpeas:

• Preheat oven to 400ºF (200ºC). Dry chickpeas as much as possible then toss in olive oil and and salt. Then arrange in a single layer on a parchment paper lined baking sheet.
• Roast for 30 minutes, until crispy. Remove from oven and let cool.
• Serve the hummus topped with remaining olive oil, parsley and roasted chickpeas.

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