This spicy sesame hummus has been living in my fridge lately, and for good reason! It’s creamy, zesty, and has just enough heat to make you want “one more bite” every time.
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I LOVE how easy it is to throw together… Seriously, just toss everything in the food processor, and in minutes, you’ve got a snack that feels way fancier than it is. Plus, that little drizzle of olive oil and sprinkle of sesame seeds on top? Makes it look like you picked it up from your favorite café!
Around here, we keep a bowl ready with carrot sticks and fresh pita for dipping. It’s the kind of snack that disappears fast, so I’ve learned to make a DOUBLE batch if I want any left for tomorrow.
Helpful Tips & Variations
- Use ice-cold water for creaminess. This is my go-to trick, adding COLD water while blending makes the hummus extra light and fluffy.
- Adjust the spice. We like ours with a little kick (okay, sometimes a big kick), but you can add more or less chili depending on your heat preference.
- Roast the garlic. If raw garlic feels too sharp, roast it first for a sweeter, milder flavor. It adds this amazing depth to the hummus!
- Switch up the toppings. Try pine nuts, extra smoked paprika, or even a swirl of harissa for more bold flavor.
- Make it ahead. It keeps beautifully in the fridge for up to 5 days. Just give it a stir and fresh drizzle of olive oil before serving.
- Serve it beyond dipping. We love it with pita and veggies, but it’s also amazing spread on wraps, grain bowls, or even burgers.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil (plus extra for garnish)
- Juice of 1 lemon
- 2 cloves garlic, peeled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (plus extra for garnish)
- 1 small red chili, sliced (plus extra for garnish)
- 2–3 tablespoons cold water (adjust for creaminess)
- Salt to taste
- Fresh parsley, chopped (for garnish)
- Sesame seeds, toasted (black and white, for garnish)
How to Make Spicy Sesame Hummus
- Blend the base. Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, and half the chili slices to a food processor. Blend until smooth.
- Adjust texture. With the processor running, slowly drizzle in cold water until the hummus is light, creamy, and whipped. Taste and adjust salt as needed.
- Plate it. Spoon the hummus into a serving bowl and use the back of a spoon to swirl the top.
- Garnish generously. Drizzle with olive oil, sprinkle with smoked paprika, scatter sesame seeds and parsley, and top with the remaining chili slices.
- Serve. Pair with carrot sticks, pita bread, or fresh veggies and enjoy.
Serving Ideas
- Snack time favorite. Keep a container in the fridge with carrot sticks and cucumber slices for a grab-and-go healthy snack.
- Party platter star. Add it to a mezze board with pita, olives, cheeses, and fresh veggies, it disappears fast!
- Sandwich spread. Swap out mayo or mustard and spread this HUMMUS on wraps, sandwiches, or burgers for a bold, flavorful twist.
- Bowl builder. Add a spoonful on top of grain bowls or salads for extra creaminess and protein.
- Appetizer for two. Pair it with warm pita bread and a glass of wine for an easy, cozy starter.
How to Store
- Refrigerator: Store hummus in an airtight container in the fridge for up to 5 days.
- Stir before serving: The olive oil may separate a bit while it sits, just give it a quick STIR to bring back the creamy texture!
- Freezing: You can freeze hummus for up to 3 months, but the texture may change slightly… Thaw in the fridge overnight and blend or stir to restore creaminess.
Told you this SPICY SESAME HUMMUS was going to be a keeper! It’s the kind of snack that disappears fast, creamy, zesty, and just the right amount of heat.
Spicy Sesame Hummus
Ingredients
- 1 can 15 oz chickpeas, drained and rinsed
- 3 tablespoons tahini
- 2 tablespoons extra virgin olive oil plus extra for garnish
- Juice of 1 lemon
- 2 cloves garlic peeled
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika plus extra for garnish
- 1 small red chili sliced (plus extra for garnish)
- 2 –3 tablespoons cold water adjust for creaminess
- Salt to taste
- Fresh parsley chopped (for garnish)
- Sesame seeds toasted (black and white, for garnish)
Instructions
- Blend the base. Add chickpeas, tahini, olive oil, lemon juice, garlic, cumin, paprika, and half the chili slices to a food processor. Blend until smooth.
- Adjust texture. With the processor running, slowly drizzle in cold water until the hummus is light, creamy, and whipped. Taste and adjust salt as needed.
- Plate it. Spoon the hummus into a serving bowl and use the back of a spoon to swirl the top.
- Garnish generously. Drizzle with olive oil, sprinkle with smoked paprika, scatter sesame seeds and parsley, and top with the remaining chili slices.
- Serve. Pair with carrot sticks, pita bread, or fresh veggies and enjoy.
Notes
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge overnight, then stir or blend to restore creaminess.
If you whip up a batch, drop a comment below, we’d LOVE to hear if you stuck with carrot sticks or got creative with your dippers. And if today isn’t your kitchen day, save this PIN for later so you’ve got it ready for your next snack craving. Oh, and don’t forget to follow Panfetti on Pinterest for more easy, flavor-packed recipes!
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