Spicy Hummus Recipe

Prepare chickpeas

If you want ultra-smooth hummus, peel the skins from the chickpeas: gently rub drained chickpeas between fingers or in a towel to slip off a few skins. This step is optional but yields a creamier texture.

Combine chickpeas, tahini, lemon juice, garlic, cumin, salt, and black pepper in a food processor.

Start processing and slowly drizzle in 3 tablespoons olive oil and 3 tablespoons cold water. Process until very smooth, stopping to scrape down the bowl 2–3 times. If the mixture is too thick, add additional cold water, 1 tablespoon at a time, until you reach a thick but spreadable consistency.

Taste and adjust seasoning with extra salt, lemon juice, or cumin as needed. Reserve hummus in a bowl while you prepare the pepper mixture.

Coarsely chop the drained roasted red peppers and piquillo peppers into roughly 1/2-inch pieces. You want some texture — not a puree.

In a small bowl, whisk together 1 tablespoon olive oil, red wine vinegar, red chili flakes, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Toss the chopped peppers with the marinade. Let sit for at least 10 minutes at room temperature to meld flavors; if you have time, refrigerate and marinate up to 2 hours for deeper flavor. Taste and adjust heat or acidity as needed.

Spoon the hummus into a shallow serving bowl and use the back of the spoon to create a gentle well in the center.

Spoon the marinated pepper and piquillo mixture over the hummus, concentrating some in the center and scattering some across the surface so every bite has pepper and hummus together.

Finely chiffonade the basil (stack leaves, roll tightly, slice thin) and scatter over the top. Sprinkle toasted pine nuts or almonds if using.

Drizzle 1 tablespoon extra-virgin olive oil over the hummus and peppers, add lemon zest if desired, and finish with an extra pinch of sea salt and a grind of black pepper.

Serve with warm pita, grilled flatbread, or raw vegetables. Leftovers keep refrigerated in an airtight container for up to 4 days.