Spicy Hummus Recipe

Prepare chickpeas

Drain and rinse the canned chickpeas thoroughly. For extra-smooth hummus, remove a few loose skins by pinching chickpeas between your fingers; this is optional but improves texture.

Blend base ingredients

In a food processor, combine the drained chickpeas, tahini, lemon juice, 2 tablespoons of the olive oil, cold water, kosher salt, and ground cumin. Process on high until the mixture is mostly smooth, stopping to scrape down the sides as needed (about 1–2 minutes).

Prepare jalapeño and garlic

Stem and roughly chop the jalapeño. If you prefer milder heat, remove all seeds and membranes; for medium heat leave about half the seeds. Roughly chop the garlic cloves.

Incorporate heat

Add the chopped jalapeño and garlic to the food processor with the hummus base. Pulse several times, then process continuously until the jalapeño and garlic are fully incorporated and the hummus is very smooth, about 45–90 seconds. Taste and adjust: add up to an additional 1/2 jalapeño or 1/4 teaspoon red pepper flakes if you want more heat, processing briefly after each addition.

Adjust consistency and seasoning

If the hummus is too thick, with the processor running add up to 1–2 tablespoons more cold water or 1 tablespoon more olive oil until you reach a creamy, spreadable consistency. Check seasoning and add more salt or lemon juice to taste.

Plate and garnish

Spoon the hummus into a shallow serving bowl, using the back of the spoon to create a shallow well in the center. Drizzle about 1 tablespoon of olive oil over the top, sprinkle smoked paprika and red pepper flakes (if using) over the surface, and scatter the chopped parsley. Serve with toasted pita triangles on the side.

Storage

Transfer leftover hummus to an airtight container and refrigerate for up to 4–5 days. The flavors will mellow slightly over time; stir before serving and adjust seasoning if needed.