Favorite homemade spicy hummus

If your 25 lb bag of dried chickpeas has kicked off your hummus craze, you are not alone friend. I live for a creamy, spicy hummus made with DIY chickpeas from scratch (the secret to a tender bean is salt in the pre-soak and baking soda while cooking!) and the best dang tahini you will ever have. Loads of lemon, I’m an acid girl ya know, and heavy on the serrano. Homemade hummus is a great snack to keep on hand, awesome to have with eggs for breakfast, lovely in salads, honestly, is there anything hummus doesn’t go with? I’d say this favorite dreamy spread is appropriate for just about any occasion. Bath time hummus, anyone?

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homemade tahini and sesame seeds
favorite spicy hummus with serrano pepper and yellow zucchini

Homemade hummus is a great way to reduce plastic packaging. You can invest in some bulk dried beans and save on that excess of plastic containers we’ve all been known to hold onto until they’re well past their prime. This spread is easily customized and you can make use of extra aromatics you have on hand or other beans if you want to experiment. It’s a versatile option when groceries are running low as well as a family favorite. Not that I share too often, let’s be real.

If you’re looking for bulk options you can often find beans through a local wholesaler. For Portland folx I love Rinella Produce. They distribute wholesale to individuals as well as restaurants, so there is no minimum. A solid resource for filling out that plant-based pantry. Stocking up on dried legumes is a great way to be prepared, reduce your time spent grocery shopping and have a variety of options for your improvisational cooking practice.

If you’ve got leftover sourdough discard, these crackers are a match made in heaven with this spicy hummus! You’re welcome!

What’s your favorite hummus topping?? Let us know in the comments! #closedloopcooking

Stay hungry,

Hawnuh Lee

Favorite homemade spicy hummus   by

Homemade hummus is a great snack to keep on hand, awesome to have with eggs for breakfast, lovely in salads, honestly, is there anything hummus doesn’t go with? I’d say this favorite dreamy spread is appropriate for just about any occasion.

makes: 4 - 6 servings approx | prep time: 5 min | total time: 5 min

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spicy hummus with yellow zucchini

Ingredients

  • 1.5 cup cooked chickpeas (from scratch if possible, save extra aquafaba for cooking, baking)
  • 1/4 cup olive oil
  • 1/3 cup tahini
  • 2 medium cloves garlic
  • 1 medium serrano pepper
  • 1/4 tsp salt, add more to taste
  • juice from 1 lemon, approx 3 tbsp

    To-Do's

    1. In your food processor, add strained chickpeas, (don’t peel, and save your aquafaba for other cooking or baking projects) olive oil, and tahini. Blend for 2 – 3 minutes.
    2. While ingredients are blending, finely chop garlic and serrano pepper. Juice lemon. Add to food processor and pulse until smooth. Add salt to taste.
    3. Enjoy! Top with optional chili flakes and serve with sourdough discard crackers or whatever veggies you have handy. Lasts about 1 week in the fridge.
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