Spicy Hummus is made with fiery habanero peppers, tangy buffalo sauce and plenty of blue cheese. This creamy hummus is so easy to make in just about 10 minutes. It's time to spice things up!
Spicy Hummus Recipe
If you enjoy hummus, this spicy spin on a classic hummus will kick it up a notch for you! It's sort of a mashup recipe, bringing in some of the flavors you might normally associate with your favorite chicken wings recipes. Habanero peppers, buffalo sauce, blue cheese... I think I might be drooling.
Traditional hummus is made with garbanzo beans (chickpeas), tahini (sesame seed paste), lemon juice and olive oil. It truly is OUTSTANDING on it's own, but the thing is, hummus is one of those recipe you can adapt to your own preferred flavors.
It absorbs all those ingredients and brings it right back to you in every bite.
So here, I've added four other elements to bring this to a different level. We're talking habanero peppers, tangy Buffalo sauce, crumbled blue cheese and a mix of spices. This easy to make spicy hummus is always perfect for parties! It's great to grab your chip, dip, enjoy the spice and keep the party rolling with this easy appetizer.
Ingredients in Spicy Hummus
- Tahini
- Lemon juice
- Buffalo sauce. Try my Buffalo Sauce Recipe.
- Garlic
- Crumbled blue cheese
- Parsley
- Habanero peppers
- Chili powder
- Salt
- Cumin
- Olive oil
- Chickpeas
How to Make Spicy Hummus
Tahini and lemon juice. Add the tahini and lemon juice to a food processor and process about 1 minute to combine.
Buffalo sauce and garlic. Add buffalo sauce and garlic and process again about a minute or so.
Cheese, peppers, and seasonings. With the processor running, slowly add the blue cheese, parsley, habanero peppers and seasonings. Process for another minute or so.
Olive oil. Slowly drizzle in the olive oil while processing, until the oil is gone and it is completely incorporated.
Chickpeas. Add the chickpeas in a quarter cup at a time while still processing, but reserve a small handful for garnish. The hummus will be a bit fluffy, yet thick.
Garnish. Finish it off with your garnish. Drizzled olive oil is essential, though I like to top it with extra garbanzo beans, crumbled blue cheese and vibrant chopped parsley. It makes the dish so inviting.
Serve. Serve with chips or with chopped carrots and celery. Enjoy!
Recipe Tips & Notes
- Make it creamy. The key to achieving that creamy, fluffy texture is the order in which you place your ingredients in the food processor. Follow my step-by-step instructions as they're listed to achieve the best consistency!
- Use fresh lemon juice. This is a deal breaker. Bottled lemon juice WILL taste different! Fresh lemon juice will create the very best flavor in this freshly flavored recipe.
- You can adjust the heat. We use 2 habanero peppers. Feel free to use milder peppers such as bell peppers to your preference. Or hot peppers like serranos!
Storage
Spicy hummus will stay fresh in the fridge for up to 3 days. Just be sure to cover it airtight with a lid or plastic wrap so it doesn't go dry or develop a film on top.
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Spicy Hummus Recipe
Ingredients
- 2 tablespoons tahini
- Juice from 1 lemon
- ¼ cup Buffalo sauce or more as desired
- 2 cloves garlic chopped
- ¼ cup crumbled blue cheese + more for garnish
- 2 tablespoons chopped parsley + more for garnish
- 2 habanero peppers chopped
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ cup extra virgin olive oil + more for garnish
- 1 can garbanzo beans chickpeas – 15 ounces, drained
- Chips or carrots and celery for serving
Instructions
- Add the tahini and lemon juice to a food processor and process about 1 minute to combine.
- Add Buffalo sauce and garlic and process again about a minute or so.
- With the processor running, slowly add the blue cheese, parsley, habanero peppers and seasonings. Process for another minute or so.
- Slowly drizzle in the olive oil while processing, until the oil is gone and it is completely incorporated.
- Add the chickpeas in a quarter cup at a time while still processing, but reserve a small handful for garnish. The hummus will be a bit fluffy yet thick.
- Garnish with extra olive oil, chickpeas, extra blue cheese and freshly chopped parsley.
- Serve with chips or with chopped carrots and celery.
Video
Notes
Nutrition Information
Barbara Shields says
I cannot wait to try this recipe but we are not blue cheese fans. Any suggestions?
Michael Hultquist - Chili Pepper Madness says
Barbara, you can skip the blue cheese and use goat cheese or even some cream cheese for a creamy texture. Let me know how it turns out for you.
Len says
WOW!!! Is this ever good!! Not enough superlatives to descriibe it. I followed the recipe to a T but I couldn't find my habs in the freezer.
BUT I found my Scorpions so I used one of those.
If you like bullalo sauce and blue cheese, you have to try this.
Michael Hultquist - Chili Pepper Madness says
Awesome, Len! Super happy you loved it. It would be very nice and spicy with Scorpions for sure! Love it.