Name: Spicy Homemade Hummus (No Tahini Needed)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 16 oz chick peas; 1 small onion (chopped); 1 clove garlic; ½ tablespoons dried parsley; ½ teaspoon salt; ¼ teaspoon black pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 pinch cayenne pepper; 2 tablespoons lemon juice (freshly squeezed); 2 tablespoons olive oil (plus extra for serving)

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This spicy homemade hummus is the dip I make on repeat when I want something healthy that still packs real flavor and a little heat. Chickpeas get blended smooth with garlic, onion, lemon juice, and good olive oil, then cayenne pepper and warm spices go in until the whole thing has a bold, spicy kick without any heaviness. There is no tahini in this version, so it comes together with ingredients you likely already have on hand, and it still turns out rich and creamy every single time. It is naturally gluten free and vegan, so it works for pretty much any table, and it takes only a few minutes in a food processor from start to finish. Serve it with warm pita, crunchy vegetables, or a bag of tortilla chips, and watch it disappear at any party or game day spread.

healthy homemade hummus surrounded by veggies and pita bread

Why this is the best Spicy Homemade Hummus recipe without Tahini

It's a simple recipe. This spicy homemade hummus without tahini uses common ingredients like chickpeas, onion, garlic, lemon juice, olive oil, and a handful of seasonings, so you may already have most of what you need in your kitchen. Best of all, you don't need tahini or any unusual ingredients.

Spicy hummus is quick and easy. Everything goes into a blender or food processor, and the hummus is ready in about 10 minutes. There is no cooking involved, so it's an easy appetizer or snack when you need something fast.

This easy hummus recipe has a creamy texture and tons of flavor even without tahini. Garlic, cumin, coriander, black pepper, and cayenne give this hummus a warm, savory flavor with a little kick, while fresh lemon juice brightens everything up. You can easily adjust the cayenne to make it as mild or spicy as you like.

Spicy hummus without tahini is great for snacking, parties, and easy lunches. Serve the best hummus with pita bread, pita chips, crackers, or fresh vegetables, or spread it on sandwiches and wraps for an easy boost of flavor.

What you'll need to make the best Spicy Homemade Hummus

Equipment

small pot - You're going to simmer the canned beans to soften their skins, so you'll need a small pot to do it.
Citrus juicer - This is to get juice from whole lemons. Fresh lemon juice makes a big difference in this recipe, so I highly recommend you buy a lemon and use that. If you don't have a citrus press, search YouTube for "how to juice a lemon with a fork" and that will have you in business.
Blender - I don't like the blender for this recipe because you have to add a lot of liquid to make it work, and that makes your finished hummus thinner than I prefer.
Food processor - This is my preferred method to crush the chickpeas and make a nice, smooth hummus.

See the printable recipe card at the bottom of the page for all measurements and nutritional information.

Ingredients for this simple hummus recipe

Chick peas - These are sometimes called garbanzo beans. If you don't have those, you can also use cannellini beans. It will have a different flavor but will still be good. Save the aquafaba (that's the liquid from the can of chickpeas) because you may want to use it later in the recipe.
Onion - You're going to put this in the food processor, so you can just cut it into 3-4 chunks and toss it in.
Garlic cloves - These need to be peeled but not minced. To peel a whole garlic clove, crush it with the flat side of your chef knife. Remove the papery skin and toss the crushed clove right into the food processor.
Dried parsley - All of the following herbs and spices are optional. If you use them all, you will have a wonderfully flavorful and slightly spicy hummus.
Salt
Black pepper
Ground cumin
Ground coriander
Cayenne pepper
Freshly squeezed lemon juice - The fresh lemon makes a huge difference in the finished hummus. If you use lemon juice from a bottle, you will be sad.
Extra virgin olive oil plus extra for serving - This makes the hummus creamy and also adds a lot of vitamins and minerals.
Sesame seeds, pepitas, roasted chickpeas - These make a nice garnish.

How to make your own hummus

Place chickpeas in a saucepan, cover with water, and simmer for 10 minutes to soften skins. Drain.
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Drain the chickpeas and then add them to a blender or food processor.
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Add remaining ingredients to the blender or food processor and blend for 1-2 minutes until completely smooth. Add a splash of aquafaba if needed to make the hummus mixture light and fluffy.
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Taste and adjust salt, lemon, or spices, as needed.
Spoon into a serving bowl, drizzle with olive oil, and serve as a dip with pita chips, pretzels, or fresh veggies such as carrot sticks, celery sticks, or cucumbers or a sandwich spread on a bagel.

FAQ

Why simmer canned chickpeas?

Warming softens the skins and creates a smoother texture in your puree.

Can I remove the skins?

You could, but that sounds like a lot of work to me. Boiling will soften the skins, and then you'll puree them anyway for a smooth, creamy consistency.

Can I make this with tahini?

I have never used tahini in my hummus. The biggest reason is that it can be hard to find in my local grocery store, and I figured out how to make a delicious hummus without out. But yes, you can add up to ¼ cup of tahini. The flavor and texture will be slightly different but you will still make a delicious hummus.

Substitutions & variations

If you prefer mild hummus, leave out the cayenne pepper or use just a tiny pinch. You can also reduce the black pepper, cumin, and coriander if you're serving kids or anyone who doesn't enjoy spicy foods.

For extra heat, add more cayenne pepper, crushed red pepper flakes, or a little hot sauce. Start with a small amount, blend, taste, and add more until it is as spicy as you like. You can't remove it if you add too much, so start small and add small amounts each time.

Fresh lemon juice gives hummus the brightest flavor, but bottled lemon juice will work in a pinch. You can also add a little extra lemon juice if you prefer a brighter, tangier hummus.

If the hummus is thicker than you like, blend in additional aquafaba or olive oil, one tablespoon at a time, until it reaches your preferred consistency. For an extra-creamy hummus, let the food processor run for a couple of minutes instead of stopping as soon as the ingredients are combined.

You can also add roasted red peppers, sun-dried tomatoes, roasted garlic, fresh herbs, or a sprinkle of smoked paprika to change up the flavor.

Storing leftover homemade hummus

Store in an airtight container in the refrigerator for up to 5 days. You may need to stir before serving if separation occurs in the fridge.

I do not recommend freezing.

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5 from 3 votes (3 ratings without comment)

Spicy Homemade Hummus (No Tahini Needed)

Why this is the best Spicy Homemade Hummus recipe without Tahini