February 23, 2008


I have Rachael’s Ray’s Veggie Meals (from the 30-Minute Meals series) and I’ve made several successful recipes from that book. One of them is this hummus. It is very easy to make, and is so much fresher-tasting than store-bought hummus (although, we eat a lot of that too).

We normally make this hummus with falafel and Israeli salad, but it’s great as a party dip, too, served with crudite.

Adapted from Rachael Ray’s Spicy Hummus

1 19-oz. can chickpeas, drained (reserve the liquid)
2 Tbsp. tahini (sesame paste)
1/2 tsp. crushed pepper flakes
1/2 tsp. cayenne pepper
1 tsp. cumin
2 cloves garlic, crushed
2 Tbsp. lemon juice
salt to taste

Combine all ingredients in a food processor and pulse until chunky. Begin adding reserved chickpea liquid back into hummus as you continue pulsing, until it reaches your desired consistency. I normally add back in 2-3 Tbsp. of liquid. Garnish with a sprinkle of cayenne pepper.

Filed under: Cookbooks,Veggie Mains,Veggie Sides

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  • 1. Grammy  |  February 24, 2008 at 10:11 am

    I just started her magazine subscription and I can’t wait to get it; I like her too.

  • 2. Jodi  |  February 25, 2008 at 5:24 pm

    Is yours spicy too?

    No, the way I make it is not very spicy at all, and I’m a spice wimp! I would leave out the crushed red pepper if you’re concerned about the heat, and then just add it back in after you taste it if it’s too mild. — Dara

  • 3. the Hummus guy  |  February 29, 2008 at 12:07 pm

    Dara, please – you must try the recipe in my blog. A little bit more effort but the outcome will amaze you.

  • 4. Menu Plan Monday, 5/19 - &hellip  |  May 18, 2008 at 7:26 pm

    […] Falafel (frozen), hummus, pita, tzatziki, sliced tomatoes (pushed from last […]

  • 5. Falafel, Hummus, & Tz&hellip  |  May 20, 2008 at 5:15 pm

    […] hummus recipe never fails me — yum. I should make it more […]

  • 6. &ra&hellip  |  June 13, 2010 at 8:57 pm

    […] Spicy Hummus with farm share parsley with radishes, lettuce, and tomatoes, bagels, turnip salad (loosely based […]


DaraI'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more about me and CITK, and keep in touch:

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