Spicy Recipe

Prepare chickpeas

Rinse and drain canned chickpeas. Reserve 3 tablespoons of the canning liquid (aquafaba) or plan to use water if unavailable.

Blend hummus

In a food processor, combine drained chickpeas, tahini, lemon juice, garlic clove, ground cumin, and 1 teaspoon kosher salt. Pulse until coarse, then run continuously while streaming in 2 tablespoons olive oil. Scrape down the bowl as needed.

Adjust texture & seasoning

With the processor running, add reserved chickpea liquid (about 3 tablespoons) bit by bit until the hummus is smooth and spreadable. Taste and adjust salt and lemon to preference. If thicker, add up to 1 more tablespoon liquid.

Chop peppers

Pat drained piquillo and roasted red peppers dry with paper towels and roughly chop into 1/2-inch pieces so they hold texture as a topping.

Make spicy marinade

In a small bowl, whisk together 2 tablespoons extra-virgin olive oil, red wine vinegar, smoked paprika, red chili flakes, lemon juice (1 tsp), lemon zest, 1/2 teaspoon sea salt, and 1/4 teaspoon cracked black pepper until combined.

Marinate peppers

Toss the chopped peppers with the marinade and the sliced basil. Let sit at room temperature for at least 15 minutes (or up to 1 hour in refrigerator) to allow flavors to meld. Taste and adjust chili flakes or salt as needed.

Plate hummus on a shallow serving bowl, using the back of a spoon to create a shallow well in the center.

Spoon the marinated peppers over the center of the hummus, leaving some hummus visible around the edges for dipping.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus and peppers. Scatter toasted pine nuts or chopped toasted almonds over the top for crunch, then tuck small basil leaves around for color and aroma.

Finish with an additional pinch of smoked paprika or chili flakes if desired and serve with warm pita, crisp vegetables, or flatbread.