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Spicy Hummus with Roasted Chickpeas

While it’s easy to pick up a container at your local store, it’s just as easy (and cheaper) to make your own.
Course Appetizer
Cuisine middle eastern
Keyword beans, chickpeas, easy appetizer, hummus, spicy
Prep Time 10 minutes
Cook Time 30 minutes
Servings 2 cups
Calories 758kcal


For the hummus:

  • 3 cups cooked chickpeas, outer shell removed
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon paprika
  • ¼ teaspoon cumin
  • 2 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup ice water
  • kosher salt, as needed

For the roasted chickpeas:

  • 1 cup cooked chickpeas
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt , as needed
  • 1 teaspoon chopped parsley, for serving
  • 1 tablespoon extra-virgin olive oil, for serving


For the hummus:

  • Place the chickpeas, red pepper, paprika, and cumin in the bowl of a food processor and blend until a stiff paste forms.
  • Keep the food processor running as you add the tahini, lemon juice and garlic.
  • Slowly add the ice water and continue to blend until the mixture is smooth. Season with salt to taste.
  • Refrigerate in an airtight container for up to two weeks.

For the roasted chickpeas:

  • Preheat oven to 400ºF (200ºC). Dry chickpeas as much as possible then toss in olive oil and and salt. Then arrange in a single layer on a parchment paper lined baking sheet.
  • Roast for 30 minutes, until crispy. Remove from oven and let cool.
  • Serve the hummus topped with remaining olive oil, parsley and roasted chickpeas.


Calories: 758kcal | Carbohydrates: 95g | Protein: 32g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Sodium: 48mg | Potassium: 1064mg | Fiber: 26g | Sugar: 16g | Vitamin A: 423IU | Vitamin C: 12mg | Calcium: 190mg | Iron: 11mg