Thai-Chili Hummus

Thai-Chili Hummus

The only thing I enjoy more than eating a good hummus is playing with it. In years past I’ve made spicy hummus, cheesy hummus, and even black-eyed pea hummus (a new years’ tradition). Here’s one I documented – something I’m poor at when experimenting. Point of order: use your best judgement when you try to determine how much heat to actually put in!


  • thai-chili-hummus20oz can of chickpeas with 1/3 of the juice, strain the rest into separate bowl
  • 1/2 jar of Tahini paste, stir it really well first
  • 1 tbsp. of crushed garlic
  • 2 tbsp. of garlic powder
  • 2 tbsp. of onion powder
  • 2 cups of olive oil (I use EVOO, but whatever you want)
  • 2 tsp. Thai Chili Paste
  • 3 shakes of ground cumin
  • 1/2 cup feta cheese
  • 1/2 cup shredded parmesan cheese
  • Crushed Black Pepper to taste
  • Salt to taste

Throw it all in the food processor for as long as you can stand – add more of the chickpeas juice if you need more moisture. Put it in a big bowl with a little Feta, Parmesan, Pepper, Salt (on top, use pink and red finishing sea salt for color), and Cumin on top for decoration with a nice drizzle of olive oil. Results attached – and yes I also put a crisscrossed pattern in the top!

FYI – This carries some serious heat. Not the really burning kind, but the kind that will stay in your mouth for 5 minutes after you’ve stopped eating it; unlike jalapeno hummus which is hot, but goes away very quickly.

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