My New Favorite Snack
I just made the best smooth hummus. It is spicy and creamy. I want to eat it with everything. Crackers, carrots, a spoon.
This is my easy hummus recipe. It only takes 15 minutes. You just need a blender. I promise it is simple. What is your favorite thing to dip in hummus? Tell me in the comments.
The Secret to Creamy Hummus
Do you know the trick? It is cold water. You blend it in slowly. This makes the magic happen. It turns into a fluffy cloud.
I learned this the hard way. My first hummus was lumpy. It tasted like paste. Now I know the secret. This is how to make hummus creamy every single time. That matters because texture is half the joy of eating.
A Little Kick of Flavor
This is not a shy hummus. We add sriracha. It gives it a warm, happy spice. You can start with less. I like a full spoonful.
Then we crown it. We add hummus with chili crisp on top. The crispy bits are so good. *Fun fact: chili crisp often has fried garlic and onions in oil.* Doesn’t that sound amazing? It adds a wonderful crunch.
Why This Recipe Works
This tahini hummus recipe is foolproof. Letting the garlic sit with lemon juice is key. It makes the garlic taste friendly, not too strong. I still laugh at the time I used a whole raw clove. My breath was fierce for hours!
Using good olive oil matters too. It adds a rich, fruity flavor. This turns a simple bean dip into something special. That matters because cooking with love means using good ingredients.
Your New Go-To Snack
This is the perfect quick 15-minute hummus. It is a gluten-free snack recipe. You can make it after school or before friends come over. It always impresses people.
Making creamy hummus from scratch feels good. You know exactly what is in your food. Will you try this homemade hummus with sriracha? Let me know if you do. And what brand of chili crisp is your favorite? I am always looking for new ones to try.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Garlic | 1 clove | Coarsely chopped |
| Lime (or lemon) juice | 1 1/2 tablespoons | Fresh |
| Kosher salt | 3/4 teaspoon | Diamond Crystal (use 1/2 tsp for Morton) |
| Chickpeas | 14.5 ounces | Canned, drained & rinsed, or cooked from scratch |
| Tahini | 1/3 cup + 1 tablespoon | Well stirred before measuring |
| Extra virgin olive oil | 1/4 cup | Good quality |
| Cold water | 1/2 cup | Plus 1 tbsp more for extra creaminess if needed |
| Sriracha | 1 tablespoon | Start with less if sensitive to spice |
| Chili crisp | For topping | Trader Joe’s brand recommended |
| Cilantro | For topping | Minced |
Instructions
Step 1: Grab your garlic, lime juice, and salt. Mix them in a little bowl. Let it sit for ten minutes. This makes the garlic taste friendly, not sharp. It’s the secret for the best smooth hummus. Now, put it all in your blender.
Step 2: Add your chickpeas, tahini, and olive oil to the blender. Blend it for twenty seconds. Stop and scrape the sides down. This creamy hummus from scratch needs a little help. (Always scrape the sides for a perfect mix!)
Step 3: Turn the blender on again. Slowly pour in the cold water. Blend for two whole minutes. Doesn’t that sound easy? This is how to make hummus creamy and dreamy. What’s your favorite dipper for hummus? Share below!
Step 4: Look at that smooth, fluffy hummus! Now, add your sriracha. Blend for thirty more seconds. This homemade hummus with sriracha has a nice kick. Spoon it onto a plate. Your quick 15-minute hummus is almost done.
Step 5: The fun part is the topping. Drizzle on lots of chili crisp. Sprinkle fresh cilantro on top. This hummus with chili crisp is so pretty. I still laugh at how fast this easy hummus recipe comes together. Enjoy your gluten-free snack recipes superstar!
Creative Twists
Roasted Red Pepper: Blend in a jarred roasted red pepper for sweetness.
Everything Bagel: Top with everything bagel seasoning instead of chili crisp.
Avocado Swirl: Swirl mashed ripe avocado on top for creaminess.
Which one would you try first? Comment below!
Serving & Pairing Ideas
Serve this spicy hummus recipe with warm pita bread. Crispy carrot sticks are also perfect for dipping. For a pretty plate, make a well in the center with a spoon. Fill it with more olive oil and chili crisp. Which would you choose tonight?
Keeping Your Hummus Happy
Let’s talk about keeping your spicy hummus fresh. Fridge storage is simple. Just put it in a sealed container. It will stay good for about five days. The olive oil helps it last.
You can freeze hummus, too. I freeze mine in small jars. Thaw it in the fridge overnight. Give it a good stir before serving. It might need a splash of water.
I remember my first big batch. I made too much for just me. Freezing it was a lifesaver. I had a quick, creamy hummus from scratch anytime. Batch cooking saves busy days.
Have you ever tried storing it this way? Share below! Storing food well means less waste. It also means a tasty, gluten-free snack recipe is always ready for you.
Little Fixes for Big Flavor
Sometimes hummus can be too thick. The fix is easy. Just add more cold water. Blend it in slowly. This is the secret for the best smooth hummus.
What if it tastes bland? I once forgot the salt. It was so flat! Always taste your mix. You can add more salt or lime juice. This makes the flavors sing.
Your hummus might taste bitter. Old tahini can cause this. Always use fresh, well-stirred tahini. A *fun fact*: tahini is just ground sesame seeds. Getting this right matters for confidence. It also matters for that perfect, creamy bite every single time.
Which of these problems have you run into before? Solving small issues makes you a better cook. You learn how to make hummus creamy and perfect.
Your Quick Questions, Answered
How to make hummus with chili crisp?
Follow this easy hummus recipe. Blend your chickpeas, tahini, and oil. After it is smooth, swirl in your chili crisp. You can blend it in or just top your hummus with it. This makes a delicious hummus with chili crisp that has great texture and heat.
What ingredients are in spicy hummus?
This spicy hummus recipe uses chickpeas, tahini, olive oil, and garlic. For the spice, we use sriracha. You also add chili crisp on top. Lime juice and salt balance the flavors. This creates a homemade hummus with sriracha that is full of exciting taste.
Can you add chili oil to hummus?
Yes, you absolutely can. Chili oil will mix right in. It will make your hummus spicy and rich. I suggest starting with one teaspoon. You can always add more after you taste it. This is a great way to personalize your quick 15-minute hummus.
Is chili crisp hummus spicy?
It can be, but you control the heat. The sriracha inside adds a kick. The chili crisp on top adds more. Start with less sriracha if you are worried. You can make a mild or very spicy version. This is the joy of this tahini hummus recipe.
What to serve with chili crisp hummus?
Serve it with sliced veggies or pita bread. It is a perfect gluten-free snack recipe. You can also spread it on sandwiches. It adds a creamy, spicy touch to any meal. This homemade dip is so versatile for snacks or parties.
How long does homemade spicy hummus last?
Your homemade hummus will last about five days. Keep it in a sealed container in the fridge. The olive oil helps preserve it. If it separates, just stir it well. This tip helps you enjoy your best smooth hummus all week long.
Which tip will you try first? Making it extra creamy or adjusting the spice?
From My Kitchen to Yours
I hope you love this creamy hummus from scratch. It is one of my favorite quick recipes. I make it almost every week. It never lasts long with my grandkids around.
Have you tried this recipe? Tell me all about it in the comments. I love hearing your stories. Share your own tips or twists. Cooking is best when we share.
Happy cooking!
—Marina Caldwell
Spicy Chili Crisp Hummus Recipe
Description
15-Minute Creamy Spicy Hummus
Ingredients
Instructions
- Place garlic, lime (or lemon) juice, and salt in a small bowl, stir and let sit for 10 minutes. Add to a blender (or food processor) along with chickpeas, tahini, and olive oil.
- Blend for 20 seconds, stop to scrape sides, blend once more, then slowly stream in cold water starting with 1/3 cup, while blending for 2 minutes. Stop and scrape down sides.
- Add the remaining water if you’d like it creamier. (It will also thicken in the fridge, as a note.) Add sriracha and blend for 30 more seconds. Spoon onto a plate or container and top with chili crisp and minced cilantro.
Notes
- For a smoother hummus, you can peel the chickpeas. Adjust the amount of sriracha to your preferred spice level. Store in an airtight container in the refrigerator for up to 5 days.