Spicy Hummus Dip

Course: Appetizers / Snacks
Difficulty: Easy
Pulse Type: Chickpeas
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 500 calories or less, 7g+ fiber, 7g+ protein


  • 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


  1. 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.
  2. Add garlic, cumin, cayenne, jalapeño and bell pepper. Mix well. Season with salt and pepper.
  3. Cover and chill 2 to 4 hours to allow the flavors to blend. Garnish with cayenne pepper just before serving