I recently watched a video of the hummus master himself, James Beard winner Michael Solomonov. Mike Solo has arguably the best hummus found in Philly, at his restaurant Zahav. I wanted to attempt to make my own creamy hummus at home. I tend to like mine slightly spicy, which can be achieved by adding a lot of garlic. But I have this awesome Nudo Chili Olive Oil, so I thought I’d include that to give it a bit of a kick, so I decided to make this Chili Oil Hummus!
- 1 can (15 oz) chickpeas
- 2 large cloves of garlic, roughly chopped
- ½ teaspoon salt
- ¼ cup Tahini sesame seed paste
- the juice of 2 lemons
- 2 tablespoons chili olive oil (I used Nudo)
- Paprika, for garnish
- Chopped parsley, for garnish
Chickpeas, or garbanzo beans, can be found in the canned foods aisle of your grocery store. They are usually within a water and salt mixture so drain the chickpeas before using.
On to the recipe..
Drain the chickpeas and add to a food processor (or a blender if you don’t have a food processor).
Blend for 2-3 minutes or until smooth.
While the blender is running, roughly chop your garlic. Add the garlic, salt, tahini paste, lemon juice, and the olive oil. Blend for another minute or two. If the hummus has too thick of a consistency, add a bit of water and blend.
Add the hummus to a bowl. Top with a drizzle of olive oil, chopped parsley, and a sprinkle of paprika.
Serve with your favorite dipping foods.
So, my food processor isn’t stellar. So I had to blend the chickpeas and hummus a bit longer than I listed above to get the creamy consistency I was looking for. But I got it!
The chili olive oil was such a great addition. I absolutely love the tiny bit of heat at the end of each bite. It’s perfect with hummus chips, pita chips, tomatoes, cucumber slices, or baby carrots.
What are some of your favorite dippers for hummus?
Ingredients
- 1 can (15 oz) chickpeas
- 2 large cloves of garlic, roughly chopped
- ½ teaspoon salt
- ¼ cup Tahini sesame seed paste
- the juice of 2 lemons
- 2 tablespoons chili olive oil (I used Nudo)
- Paprika, for garnish
- Chopped parsley, for garnish
Instructions
- Drain the chickpeas and add to a food processor (or a blender if you don’t have a food processor).
- Blend for 2-3 minutes or until smooth.
- While the blender is running, roughly chop your garlic. Add the garlic, salt, tahini paste, lemon juice, and the olive oil. Blend for another minute or two. If the hummus has too thick of a consistency, add a bit of water and blend.
- Add the hummus to a bowl. Top with a drizzle of olive oil, chopped parsley, and a sprinkle of paprika.
- Serve with your favorite dipping foods.
looks delectable! I hadnt tried adding chilli oil but I am going to try it out for myself. thanks for sharing!
I haven’t made homemade hummus before but this might get me to attempt it.
Holy crap, thank you very much for posting this! It is going to be so helpful when I research Sesame Tahini at the grocery store! So Fab!
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Very good and informative. Thank you for sharing this