Go Back
Print Recipe
5 from 1 vote

Classic Hummus with a Spicy Kick

This creamy hummus combines chickpeas, olive oil, garlic, tahini and cumin for a healthier, plant-based protein dip with a spicy kick. Enjoy it with vegetables and pita, or as a spread on crackers, sandwiches and wraps. 
Calories: 150kcal
Author: Heather Mangieri, RDN


  • 2 cans chickpeas, rinsed and drained
  • 1/4 cup cold water
  • 1/4 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/2 cup tahini
  • 3/4 tsp cumin, ground
  • 4 garlic cloves, peeked and smashed
  • 3/4 tsp salt


  • Crush the garlic with a garlic press, then add to a medium bowl with the tahini, olive oil, cumin, salt, and lemon juice. Stir well and set aside 
  • Put chickpeas and ¼ cup water in a food processor and process for ~10 seconds. Stop to scrape the sides, then continue processing another ~10 seconds. Chickpeas will be dry and lumpy.
  • Add the tahini mixture to the chickpeas and process for ~30 seconds. Stop to scrape the sides, then continue to process for ~1-2 minutes. The hummus should be a super smooth consistency. If it seems too thick, add an additional tablespoon of water.
  • Taste and season with additional cumin, as desired 
  • Enjoy immediately or transfer to an air-tight container and refrigerate


  • NOTE: Stays fresh for 3-4 days
  • Makes: 3 1/4 cups of hummus
  • Serving Size: ¼ cup
  • Servings per recipe: 13
  • Nutrition Facts: 150 calories, 12 g carbohydrates, 3 g fiber, 2 grams sugar, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 5 grams protein, 210 mg sodium, 2% DV potassium, 6% DV iron, 2% DV calcium.