Chili crisp hummus packs a ton of rich flavors and protein into every scoop. And it's so easy to make in the food processor!
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You can make this chili crisp hummus using store-bought chili crisp or my super quick and easy chili crisp recipe. Either way, chili crisp adds amazing depth of flavor to hummus.
This spicy hummus is delicious as a dip for crackers, veggies, pita chips, etc. It's also a great sandwich spread!
This recipe was inspired by Trader Joe's Chili Crunch Hummus, which I found kind of disappointing. The flavor just wasn't quite there for me, so I decided to make my own recipe.
You only need a few simple ingredients to make this hummus, and you can control the heat by using more or less chili crisp. Or, choosing a more or less spicy chili crisp to add.
💖 Why You'll Love this Recipe
- creamy hummus made in the food processor
- umami and crunch from store-bought or homemade chili crisp
- quick and easy 15-minute recipe
- perfect for parties, snacking, spreading on sandwiches, and more!
- naturally gluten-free, soy-free, and nut-free
✓ Ingredients and Substitutions
- chickpeas - You can use canned or homemade. You can also use white beans instead, for a white bean chili crisp hummus, if you don't like the flavor of chickpeas.
- tahini - Adds texture and flavor.
- reserved chickpea liquid - The liquid from the beans (aquafaba) adds moisture for a creamy texture.
- lemon juice - For tang. You can use lime juice for a fun flavor variation, if you like.
- garlic - Fresh garlic is a hummus must! Remember that raw garlic has a stronger flavor than cooked. You can add more cloves of garlic, but proceed slowly.
- salt - Brings out the flavors. I am keeping the amount low, because chili crisp can be very salty. You can adjust at the end.
- dried spices - Garlic powder and onion powder enhance the chili crisp flavor in the hummus.
- chili crisp - Use homemade or store bought. We are blending some into the hummus and adding even more on top. This is also replacing the olive oil that's typically in hummus, since chili crisp is very oily.
🔪 How to Make Chili Crisp Hummus
Put all of the ingredients into the food processor, and process until it reaches your desired consistency. If needed, you can add chickpea liquid by the tablespoon until you get the consistency that you want.
Taste and adjust the flavor. Blend in more chili crisp, if you want. You can also add more salt or lemon juice, if needed. Blend and taste between additions.
Transfer to your storage container, smooth out the top, and garnish with even more chili crisp! Stir the chili crisp into each scoop for amazing texture and flavor.
💡 Helpful Tips
- All of the heat in this spicy hummus comes from the chili crisp. Choose a mild one for milder results, or hotter, if you like things spicy.
- If this is your first time making this recipe, start with the smaller amount of chili crisp. You can always add, but you can't take away if it gets too spicy!
- How much extra chickpea liquid you need to add depends on your food processor, the texture of the chickpeas, and your personal preference.
- You can make this in a blender, if you don't have a food processor. Just blend in 30- to 60-second bursts, and stop to scrape down the sides and let the motor rest in between bursts.
🫙 Storage Directions
Chili crisp hummus will keep for around five days in the refrigerator.
💬 Frequently Asked Questions
It depends on what kind you are using! My homemade chili crisp gets its crunch from fried garlic and toasted onion flakes and chili flakes. Some use other crunchy elements, like roasted soybeans or sunflower seeds, fried chilis, etc.
If you want to make this chili crisp hummus oil-free or just don't have access to chili crisp, you have options! For oil-free, use chili garlic sauce to taste in place of the chili crisp. If you do eat oil, add some chili garlic sauce plus a tablespoon or more of olive oil to replace the chili crisp. You can fry up garlic and chilis to use as the topping or top with chili garlic sauce, as well.
🍴 More Bean Dip and Hummus Recipes
📖 Recipe
Chili Crisp Hummus
Equipment
Ingredients
- 15 ounce can of chickpeas or 1 ½ cups cooked chickpeas. Drain, but reserve the liquid. No need to rinse.
- 2 tablespoons tahini
- 2 tablespoons reserved chickpea liquid plus more, if needed after blending
- 1 tablespoon lemon juice or more, to taste
- 2 cloves garlic
- ¼ teaspoon salt or more, to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 to 2 tablespoons chili crisp to taste, plus more for garnish
Instructions
- Put all of the ingredients into the food processor, and process until it reaches your desired consistency. If needed, you can add chickpea liquid by the tablespoon until you get the consistency that you want.
- Taste and adjust the flavor. Blend in more chili crisp, if you want. You can also add more salt or lemon juice, if needed. Blend and taste between additions. Transfer to your storage container, smooth out the top, and garnish with even more chili crisp! Stir the chili crisp into each scoop for amazing texture and flavor.
Got a question? Tried this recipe? Leave a reply!