Spicy Hummus

Updated: Jan 8, 2021


250 g cooked chickpeas is best but you can use Canned (save a few for the garnish)

60 ml fresh lemon juice (1 large lemon)

60 g tahini

1 small garlic clove (minced)

30 ml extra-virgin olive oil, plus more for serving

1/2 pinch ground cumin

1-2 tsp Méline's Chilli Sauce

Salt to taste

Dash ground paprika for the garnish

Cooking your own chickpeas?: If you would like to cook your own chickpeas for a better result, leave them to soak overnight and then drain the water away. Add fresh water a little salt, a dash of olive oil, and peel two pieces of lemon zest. Bring to a simmer and then gently cook without boiling for 30-40 mins or until soft. (Save some of the cooking liquor for the end of the recipe)


In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

This extra time helps to cream the tahini, making the hummus extra smooth and creamy

Add the olive oil, minced garlic, cumin, lemon juice, 1/2 teaspoon of salt, and Méline's Chilli sauce to the tahini.

Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Drain the chickpeas.

Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas (keep a few to put on top) and process until thick and quite smooth; 1 to 2 minutes.

Most likely the hummus will be too thick or still have tiny bits of chickpea.

To fix this, with the food processor turned on, slowly add 2 to 3 tablespoons of water (or if you have cooked your own chickpeas add a little of the cooking liquor) until you reach the perfect consistency.

Taste and add a little salt or extra Chilli sauce if you desire.

Serve hummus with a drizzle of olive oil and dash of paprika and a few whole chickpeas.

Store homemade hummus in an airtight container and refrigerate up to one week.


Please let me know in the comment section if I can make the recipe better, if some parts were unclear, or if it was just really tasty, thank you. 🙏

If you have any queries or any questions please do not hesitate to contact me. thomas@chef-middleton.com

I would be happy to help

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