Hummus-with a hint of heat

Yes I am actually blogging today! I have been so ridiculously busy being a mom, wife, worker, that the blog has suffered.  But if you follow me on Instagram (@staciamaycooks) you will see that I have been cooking an array of foods lately. I’m so excited about today’s successful creation, that I just had to blog about it! I love hummus, but I’ve always been a little apprehensive about tackling it myself, because it just seems so daunting to get that “just right” texture and flavor.  I was shopping at Whole Foods the other day when I walked past a small display of items and a recipe card for “cooking @ home”. The recipe happened to be hummus and I thought, why not!

So with a few tweaks I made hummus for the first time and let me tell you, it is delicious!  I have had middle eastern friends tell me the secret to very smooth hummus is to shell the chickpeas.  I’ve also heard having high quality tahini is also important, but alas, I was in a hurry and bought the 365 brand organic tahini and it was just fine! Also, a little hint my mom gave me regarding buying olive oil–to ensure quality and freshness–make sure the bottle has a harvest date.

I hope all of these hints help give you the confidence to tackle hummus as well! See recipe below and enjoy!

HUMMUS-with a hint of heat


1 (15.5 oz) can Chickpeas (garbanzo beans)

Juice of one lemon (about 3 Tbls)

3 Tbls Tahini (make sure you stir it before adding)

2 Garlic cloves

1 Dried chili pepper

3 Tbls Extra Virgin Olive Oil

Salt to taste


Using a mortar and pestle, smash the chili pepper and garlic cloves together until it creates a small paste.  If you do not have a mortar and pestle, mincing the chili pepper and garlic together is just fine.

Open the can of chickpeas and drain, but ensure you save the liquid from the can and set aside for later.  Shell the chickpeas.  This is tedious, but necessary. Running them under water helps.

Combine all ingredients in a food processor and process until smooth. Slowly add the leftover chickpea liquid as needed to make the hummus smoother if desired.  Drizzle with olive oil and enjoy!

9 Comments Add yours

  1. love making homemade hummus. But I get a little bit crazy. I usually end up throwing in olive chunks, and even finely ground hamburger. Sounds weird but it might be almost as delicious as yours. Guess I’ll have to see tomorrow when I try ur recipe 😉

    Liked by 1 person

    1. Stacia May says:

      Haha! Actually I’ve seen recipes with ground beef as a topping that I’ve wanted to try!


  2. I love homemade hummus. I make mine very similar, instead of chilli though I use a little bit of cumin and a spoon of yoghurt. 🙂

    Liked by 1 person

  3. Sosi's Mom says:

    Hello! Odd question…but why do you think the harvest date makes a difference?

    Liked by 1 person

    1. Stacia May says:

      Olive oil goes rancid pretty easily, so with the harvest date you know generally how long it’s been sitting around. Also it tells you that they olives aren’t just a blend from wherever and whenever, they were harvested at the same time/place which ensures better quality. I was just reading lately that you should look for harvest dates from around November of the previous year (or current year if it’s Nov or Dec) because that’s when the normal harvest time is, ensuring peak ripeness/quality.

      Liked by 1 person

      1. Sosi's Mom says:

        Ohhhh so informative! I’m going to watch for this 🙂 Thanks so much!

        Liked by 1 person

      2. Stacia May says:

        You’re welcome!

        Liked by 1 person

Leave a Reply to Stacia May Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s