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Spicy Hummus Dip


  • 1 15 oz can chickpeas, rinsed and drained; or 2 cups cooked
  • 6 tbsp tahini
  • 6 tbsp lemon juice, fresh
  • 3 tbsp yogurt, plain
  • 2 tbsp olive oil
  • 4 cloves garlic, crushed (about 2 tsps)
  • 1 tsp cumin, ground
  • 1⁄4 tsp cayenne pepper
  • 1⁄4 cup jalapeno pepper, minced
  • 1⁄4 cup red bell pepper, seeded and diced
  • salt and pepper, to taste
  • cayenne pepper, for garnish


  • In a food processor or blender, purée chickpeas, tahini, lemon juice, yogurt and oil until smooth, adding water as needed to make a creamy mixture. Transfer purée to a medium bowl.
  • Add garlic, cumin, cayenne, jalapeño and bell pepper. Mix well. Season with salt and pepper.
  • Cover and chill 2 to 4 hours to allow the flavors to blend. Garnish with cayenne pepper just before serving