Compensation for this spicy hummus recipe was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
You’ll love this easy, spicy hummus! It’s made with chipotle spice and garnished with a fresh jalapeno cilantro salsa surrounded by a splash of olive oil!
Did you know that May 9th is National Moscato Day? I’m so excited to be celebrating this holiday with our friends from #SundaySupper and Gallo Family Vineyards. For National Moscato Day, I’m preparing a spicy homemade hummus recipe that will pair well with your favorite Moscato.
Why Make Homemade Hummus?
I have to admit that hummus is probably one of my favorite foods. Whether it’s mixed with pine nuts or roasted red peppers, spread on a flatbread pizza or scooped with crackers, I love it. For me, a week doesn’t go by without eating hummus. Previously, I’ve relied upon store bought varieties to satisfy my craving, but I decided that it was high time to learn how to make homemade hummus. I just love the fresh taste of making dips for myself, and hummus was a new challenge that beckoned.
This hummus recipe makes enough hummus for sharing, but not so much that it’s difficult to finish off within a few days. It’s also full of some of my favorite types of peppers and herbs to provide a burst of heat and flavor.
Tips for Making and Serving Hummus
- One important thing about freshly made hummus is that it tastes best when it’s had a chance to rest. After preparing the hummus, I like to let it rest for a least a few hours. That gives the flavors time to develop and blend.
- When you store homemade hummus, press a sheet of plastic wrap directly onto the surface of the hummus to prevent a skin from forming.
- When serving the hummus, don’t forget to garnish with olive oil. Make a moat or well in the hummus and fill generously with your favorite high quality olive oil for optimum flavor.
- Pair this hummus with warm flatbread, naan, or pita, alongside a selection of crackers for crunchiness. Or you can go wild, and use tortilla chips! And of course, you can’t go wrong with a glass of Gallo Family Vineyards Moscato wine. My favorite was the Red Moscato.
Spicy Hummus with Jalapeno Cilantro Salsa
For the Hummus
- 15 ounces canned chickpeas
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 1 clove garlic crushed
- 1/4 teaspoon ground chipotle chili pepper powder
- 3/4 teaspoon sea salt
- 1/2 teaspoon extra virgin olive oil plus more for serving
For the Salsa
- 1 fresh jalapeno seeded and finely chopped
- 1/3 cup chopped fresh cilantro
- Dash of salt
- Squeeze of fresh lime
For the Hummus
Drain the canned chickpeas into a colander and rinse thoroughly.
- Place the chickpeas in a food processor and process until you have a thick paste. Add the salt, tahini, lemon juice, garlic, and chipotle chile pepper powder, then process again. Scrape down the sides of the processor as necessary to ensure even blending. Drizzle in the 1/2 teaspoon of olive oil, then process again.
Taste the hummus to see if it has a very smooth texture. If not, process again until you do. Add water a tablespoon at a time, if need, and continue processing until totally smooth. Transfer the hummus to a storage container and press a sheet of plastic wrap directly onto the surface of the hummus to prevent it from forming a skin. Refrigerate for at least 30 minutes, but preferably for several hours to let the flavors develop.
For the Salsa
- When you are ready to serve the hummus, make the salsa garnish. Combine the chopped jalapeno, cilantro, dash of salt, and lime in a mortar or food processor. Grind or process until the jalapeno is in small pieces and the mixture is similar in texture to a thick pesto.
- Scoop the hummus into a bowl or serving dish. Use the back of a spoon to indent a moat in the shape of a circle around the center of the hummus. Put the salsa in the center of the hummus. Pour olive oil into the indented circle, then serve.
More Great Recipes from Sunday Supper
- Mixed Berry Moscato Smoothie by Casa de Crews
- Moscato Pink Lemonade by Life Tastes Good
- Sparkling Strawberry Grapefruit Moscato Punch by Serena Bakes Simply From Scratch
- Summer Berry Sangria by One Sweet Mess
- Moscato Marinated Grapes by Nosh My Way
- Spicy Hummus with Jalapeno Cilantro Salsa by Recipe for Perfection
- Chorizo Carbonara by Bobbi’s Kozy Kitchen
- Duck with Moscato Peach Sauce by Cindy’s Recipes and Writings
- Grilled Blackened Shrimp Lettuce Wraps with Moscato Fruit Salsa by Simply Healthy Family
- Halibut en Papillote with Moscato-Onion Jam by Culinary Adventures with Camilla
- Honey Walnut and Blue Cheese Shrimp with Sweet Potato Noodles by Cupcakes & Kale Chips
- Lemon Leek Moscato Chicken by Shockingly Delicious
- Pineapple Avocado Spinach Salad by Family Foodie
- Berry Peach Citrus Crisp by Desserts Required
- Donauwelle Kuchen (Danube Wave Cake) by Magnolia Days
- Moscato Mixed Berry Pie by Peanut Butter and Peppers
- Moscato Pudding Parfaits by That Skinny Chick Can Bake
- Moscato White Chocolate Sabayon with Raspberries by Recipes Food and Cooking
- Strawberry Basil Upside Down Cake by The Girl In The Little Red Kitchen
- Sugar Cookie Fruit Tarts by Alida’s Kitchen
If you like this spicy hummus, try my cannellini bean dip!