If you're a fan of traditional hummus but love a little extra heat, this spicy hummus with habanero is a must-try! The habanero adds just the right amount of kick, perfectly balancing the smooth creaminess of the tahini. The result? A hummus with a bold, spicy twist!
This hummus is perfect for parties, snacking, as an appetizer or spicing up your everyday meals.
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While hummus isn’t traditionally Mexican, it’s definitely popular in Mexico, especially in Mexico City where I’m from. Naturally, I had to give it a Mexican twist with some spicy habanero chile.
Enjoy it as a snack with pita chips, celery sticks, baby carrots, cucumber, tortilla chips, or whatever you like! If you’re looking for more snacking inspiration, be sure to check out my Mexican Fried Beans—they’re perfect for gatherings too.
Jump to:
- Why You'll Love this Recipe
- Recipe Ingredients to make Spicy Hummus with Habanero
- Ingredient Notes
- How to Make Spicy Hummus with Habanero - Step by Step
- Recipe Tips for Success
- Storage
- Additions
- Substitutions
- FAQ- Your Questions Answered
- Love this Recipe?
- Recipe recommendation:
- Potential Issues when making Spicy Hummus with Habanero and how to fix them:
- More Recipes I think you'll also Love:
Why You'll Love this Recipe
- Easy to Make – No need for complicated steps! You can even use canned chickpeas to save time.
- Healthy – Chiles like habaneros are packed with health benefits, from boosting metabolism to providing a healthy dose of Vitamin C.
- Full of Flavor – The combination of creamy tahini and spicy habanero creates a perfect balance, giving you a hummus that’s anything but ordinary
Recipe Ingredients to make Spicy Hummus with Habanero
You'll need the following ingredients to make this delicious recipe:
Ingredient Notes
- Chile Habanero - There are different colours of chile habanero: green, red, yellow, white, chocolate and orange. The most common ones I've seen are green, red and orange. Green to light orange are spicy, but floral. Deep orange and red ones are the spiciest ones while chocolate ones, are hot, but their flavor profile is more earthy.
- Chickpeas - You can use canned or dry chickpeas. If using dry chickpeas, use 300 grams of dry chickpeas to replace 2 (15-ounce) cans. Soak for minimum 6 hours, then cook with water and 1 teaspoon baking soda until soft (1-1.5 hours). Drain.
How to Make Spicy Hummus with Habanero - Step by Step
Below is a summary of the steps to make this recipe. For more detailed instructions, refer to the recipe card below.
Step 1. Rinse the canned chickpeas and put them in a pot with water to cover and one teaspoon of baking soda. Boil for 25-30 minutes until they get mushy. Drain them.
Step 2. Heat olive oil and habaneros on low heat for 8-10 minutes until chiles puff up slightly and get light brown spots. Cool down to touch.
Step 3. Remove the stems from the cooled habaneros. Use gloves.
Step 4. Blend the oil and habaneros until smooth. Strain.
Step 5. Blend chickpeas in a food processor or blender until almost smooth. Pause as necessary to scrape down the sides.
Step 6. Continue blending while adding the ice cold water slowly.
Step 7. Blend in lemon juice.
Step 8. Add tahini, garlic, and salt, and blend again.
Step 9. Slowly add the habanero oil while you continue blending. Blend until hummus is completely smooth.
Step 10. Taste and adjust seasoning as needed.
Step 11. Serve with extra habanero oil and your favorite dippers.
Recipe Tips for Success
- Cook the chickpeas until mushy. This is an essential step to get a super smooth hummus.
- Use Ice-Cold Water: Adding it while the chickpeas are warm creates a silky texture.
- Low Heat for Habanero Oil: Keep the heat low to avoid burning the chiles which would make the oil taste bitter.
- Use gloves for removing the stems of the chilis to avoid transferring heat to your skin. If any heat does get on your hands, rinse them immediately under cold running water.
- Blend in Stages: For the creamiest texture, blend the ingredients step by step, scraping down the sides as needed.
Storage
- Refrigeration: Store in an airtight container in the fridge for up to 7 days. To maintain freshness, drizzle a thin layer of olive oil over the top before storing.
- Freezing: Hummus can be frozen for up to 3 months in a freezer-safe container, but the texture may change slightly. Thaw overnight in the fridge and stir well, adding a bit of olive oil if needed to restore creaminess.
Additions
- Roasted Red Peppers: Blend in a few roasted red peppers for a touch of sweetness to balance the heat.
- Cilantro: Add a handful of fresh cilantro while blending for a bright, herby flavor that pairs well with the spice.
- Avocado: Mix in half an avocado for an extra creamy texture and a subtle buttery taste. It will also help balance the heat.
Substitutions
- Lime Juice: Swap the lemon juice with lime juice to add a distinctly Mexican citrusy twist.
- Dry Chickpeas: Use 300 grams of dry chickpeas to replace 2 (15-ounce) cans. Soak for minimum 6 hours, then cook with water and 1 teaspoon baking soda until soft (1-1.5 hours). Drain.
- Chile Jalapeño: Use jalapeño instead of habanero. The overall heat level will be lower, and the hummus will have a different kind of spiciness—more like a warm, crisp bite rather than the strong, fiery kick from the habanero.
FAQ- Your Questions Answered
Both dry and canned chickpeas make creamy hummus if you follow the recipe. Canned chickpeas are more convenient and save time though.
Peeling isn't necessary and can be time-consuming. You’ll still get a smooth and creamy texture by following my instructions.
If you want a smoother texture, try blending the hummus in a high-speed blender after using a food processor. It’ll give you an extra creamy result!
Yes, hummus can be served warm. If you do, I recommend pairing it with warm foods, like warm pita, for the best experience.
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Spicy Hummus with Habanero
Ingredients
- 2 (15 ounces) canned chickpeas
- 1 teaspoon baking soda
- ½ cup olive oil
- 2 habanero chiles
- ½ cup ice cold water
- ¼ cup lemon or lime juice
- ½ cup tahini
- 1 garlic clove
- 1 teaspoon salt
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Instructions
- Rinse the canned chickpeas thoroughly, then place them in a pot with enough water to cover and a teaspoon of baking soda. Cook over medium-high heat for 25-30 minutes, or until they’re super soft and mushy. Skim off any chickpea shells that float to the surface during cooking. Drain and set aside.
- In a small saucepan over low heat, gently heat the olive oil with the habaneros for 8-10 minutes, until the chiles are slightly puffed up and have light brown spots. Avoid high heat to prevent burning. Let the oil cool until safe to handle.
- Once the habaneros are cool, use gloves to remove their stems. This prevents transferring the heat to your hands.
- Blend the softened habaneros with the infused oil until smooth. Strain the mixture, reserving any leftover solids for garnish, if desired.
- Add the cooked chickpeas to a food processor or high-speed blender. Blend until almost smooth, pausing to scrape down the sides as needed.
- While blending, slowly pour in the ice-cold water. This step ensures the hummus achieves a light and creamy texture.
- Blend in the lemon or lime juice, making sure it’s fully incorporated for that zesty kick.
- Add the tahini, garlic, and salt, then blend again until well combined.
- Gradually pour in the habanero oil while the blender runs, reserving about ¼ of the oil for garnish. Stop to scrape the sides as needed. Blend until the hummus is completely smooth.
- Taste the hummus and adjust the seasoning, adding more salt if needed.
- Transfer the hummus to a serving bowl, drizzle the reserved habanero oil on top, and garnish with optional diced fresh habanero. Serve with your favorite dippers like pita bread, tortilla chips, or fresh veggies.
Notes
Recipe recommendation:
Do not throw away the liquid from canned chickpeas, also called aquafaba. It is incredibly versatile and can be used as a plant-based substitute in various recipes. For example, it can be used as a natural thickener in soups, stews, or pasta sauces . Also use it as a binding agent - add a few tablespoons to recipes like veggie burgers or meatballs to help hold the ingredients together.Potential Issues when making Spicy Hummus with Habanero and how to fix them:
- Hummus is too thick:
Add more water, a tablespoon at a time, while blending until the desired consistency is reached. - Hummus tastes bland:
Adjust the seasoning by adding more salt, lemon juice, or even a bit more garlic for extra flavor. - Habanero oil tastes bitter:
This can happen if the oil was overheated. To fix it, make a fresh batch of oil, keeping the heat low and steady. - Hummus isn’t smooth enough:
Blend longer and ensure the chickpeas are mushy. If needed, transfer to a high-speed blender for a final blend.
Kevin Johnson
Delicious
Ana
Thanks Kevin!
Iliana Jimenz
I love the texture. It was delicious. Thanks for sharing
Ana
Glad you liked it, Iliana 🙂