Hummus with Tahini and Spicy Chickpeas

recipe Detail


Chef Michael Solomonov makes his signature hummus with an unusually generous amount of tahini — something that distinguishes the hummus of his native Israel from that of other Middle Eastern countries. He tops the dish with warm chickpeas fried with jalapeño, cumin, and crushed Aleppo pepper.


- 1 can of chickpeas

- 2 tablespoons of tahini

- 1/4 cup of olive oil

- 1/4 teaspoon of salt

- 1/4 teaspoon of pepper

- 1/4 teaspoon of cumin

- 1/4 teaspoon of paprika

- 1/4 teaspoon of red pepper flakes

- 1 clove of garlic

- 1 tablespoon of lemon juice

- 1/4 cup of water


1. Drain and rinse the chickpeas from the can. Reserve 1/4 cup of the liquid from the can.

2. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chickpeas, salt, pepper, cumin, paprika, and red pepper flakes. Stir to evenly coat the chickpeas in the spices.

3. Cook the chickpeas for 5-7 minutes, until they are slightly crispy. Remove from heat and set aside.

4. In a food processor, add the remaining olive oil, tahini, garlic, lemon juice, and the reserved chickpea liquid. Process until smooth and creamy.

5. Gradually add in the water, 1 tablespoon at a time, until you reach your desired consistency.

6. Taste and adjust the seasoning as needed. If you prefer a spicier hummus, you can add more red pepper flakes or cumin.

7. Transfer the hummus to a serving bowl and top with the spicy chickpeas.

8. Serve with your favorite pita bread, chips, or vegetables for dipping. Enjoy your homemade hummus with tahini and spicy chickpeas!

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