You’re going to love this creamy and flavorful red chili hummus! If I owned a restaurant, this hummus would definitely be on the menu. It’s so delicious that if I take a bite with a carrot while waiting for pita bread to warm in the oven, I end up eating a full serving with carrot sticks and a glass of Kansas City Ice Water! Honestly, it’s so good I’m surprised I haven’t eaten it right off the spoon.
I wish I could take credit for this delicious recipe, but this is my boyfriend’s creation. (He’s basically an unpaid recipe developer for Unwed Housewife…I hope he doesn’t catch on- I need the free labor!). And, since this is one of his recipes, it’s got a kick of spice. He’s always finding ways to jazz up standard dishes with bolder flavor.
While the paprika and cumin add flavor, what really makes this hummus special- the ingredient that takes it over the top is sambal oelek. I would never think to put Asian chili paste in hummus, but with how great it tastes, you’d think sambal oelek was made for it.
You’re going to love this recipe, not only because it tastes great, but because of how quick and easy it is to make. It takes less than 5 minutes to whip up. Simply throw everything in the food processor, drizzle some olive oil on top, and voila! You’ve got homemade, ready-to-eat hummus.
I hope you love this red chili hummus recipe as much as we do (and perhaps find yourself hurriedly eating it with carrot sticks!). Tell me what you think of this recipe by leaving a comment. If you like this recipe, let me know so I can
take full credit to let my boyfriend know his hummus was a hit!
Let’s make a red chili hummus recipe
- 1- 16 0z. can chickpeas, drained with 1/4 cup water saved
- 1/4 cup water from chickpeas
- 1 tbsp. lemon juice, freshly squeezed
- 2 & 1/2 tbsp. tahini paste
- 3 cloves garlic, finely chopped
- 1 tbsp. sambal oelek
- 1/2 tsp. cumin
- 1/2 tsp. paprika
- 1/4 tsp. salt
- 2 tbsp. olive oil
- Place all ingredients except for olive oil in a food processor. Grind until smooth. Drizzle olive oil on top. Serve with pita bread. Yields 2 to 4 servings.
I’m bringing this to Fiesta Friday #112 co-hosted by Natalie at Kitchen, Uncorked and Hilda at Along the Grapevine.
Would you try this recipe? Tell me in the comments.
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