Take your hummus game to the next level with this fiery, spicy Calabrian Chili Hummus! Made with fresh lemon, garlic, tahini, and olive oil.
If you’ve been a longtime reader of this blog, you’ll know that I’m a huge fan of spice. Nearly all of my savory recipes can be seen photographed with a sprinkling of red pepper flakes or Aleppo pepper. I’ve loved spicy foods since I was young, when my uncle introduced me to them. He wasn’t even my biological uncle – he was my aunt’s husband. But he was the only one in the family who liked spicy foods. I remember this one time we all ordered Chinese takeout and he used some of the hot sauce packets. After trying some of my rice with the hot sauce, I was opened up into a world of spice!
Later on in high school, my boyfriend at the time started getting me more into spicy foods. That was when the Flamin’ Hot series of snacks came out. He and I would load up on the Flamin’ Hot Munchies and watch Dexter. Eating those snacks was one of my best memories from high school!
Of course, different types of spice cause different types of sensations. The spiciness from horseradish, for example, isn’t the same type of heat from hot peppers. Calabrian chilis, a type of hot pepper, lend their own unique flavor profile to dishes.
The History of Calabrian Chilis
The origin of Calabrian chilis, also known as Peperoncino Calabrese, can likely be dated back to the 16th century. Spanish explorers are believed to have introduced them to Italy, where they came to thrive in the fertile Calabrian soil. The Calabria region’s unique climate, with hot summers and cool winters, provided the perfect conditions for these peppers to develop their complex flavor profile. Calabrian chilis, when raw, have a fruity yet spicy taste. On the Scoville heat scale, they rank at about 20,000-40,000 units, whereas a regular jalapeño has 2,500-10,000 units. So, they’re fairly spicy!
What Calabrian Chilis Taste Like
Calabrian chilis come in various shapes and sizes, with some of the most common varieties being the peperoncino dolce (sweet) and the peperoncino piccante (hot). While the spiciness can vary on the Scoville scale, they’re characterized by their fruity yet rounded taste. They definitely taste spicy, but you can still taste the “pepper” in the them without it being totally overwhelmed by the heat.
In this recipe, I’ve used jarred Calabrian chilis because they are the most easily accessible, found in most grocery stores by the canned tomatoes or Italian condiments section. Combined with the nutty tahini and fresh lemon in this recipe, they really shine!
Calabrian Chili Hummus FAQs
Do I need to cook the garlic before putting it in the hummus?
Nope! In this recipe, you maceratethe minced garlic in lemon juice, which takes out some of the bite and the harsh garlic flavor.
Can I make hummus without tahini?
You can, but tahini, also called tahina or tahineh, is a traditional ingredient in Middle Eastern hummus. It adds a lovely nuttiness to the recipe, so I don’t recommend skipping it! However, if you are allergic to sesame, sub in half the amount of sunflower butter for a similar taste.
How to make hummus smooth?
My secret to getting my hummus super smooth is using a little bit of the aquafaba in the mix – it’s the liquid that’s in the chickpea can. Aquafaba can be used as a substitute for egg whites in vegan recipes, so when it’s blended it adds a little fluffy texture. Only use about 1 tablespoon of the aquafaba, and make sure to blend the hummus for at least 1-2 minutes in the food processor.
Can I use dried chickpeas for hummus?
No, they need to be cooked. If you do use homemade cooked chickpeas, use about 1 1/2 cups in this recipe.
How long does homemade hummus last?
It lasts 4-5 days in the fridge! You can also freeze it for up to a month, and thaw out when you want to eat it again :)
Calabrian Chili Hummus
Ingredients
- 2 Cloves Garlic
- Juice from 1/2 Lemon
- 1 15 oz Can Chickpeas
- 1 Tbsp Aquafaba (the liquid from chickpea can)
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Tahini
- 1/4 Cup Jarred Calabrian Chilies
- 1/2 Tsp Salt or more to taste
- Black Pepper to taste
- More Lemon Juice if needed
- Fresh Herbs for Garnish if desired
Instructions
- Start by adding your garlic to the food processor. Process on high until garlic is finely minced. Then, squeeze in juice from 1/2 lemon, and stir it around so the garlic is covered. Let the garlic macerate in the lemon for 3-4 minutes.
- Then, open up your chickpea can and reserve 1 tbsp of the liquid (aquafaba). Drain the chickpeas, then add them and the aquafaba to the food processor.
- Add in all other ingredients and process on high for at least 1-2 minutes, or until tahini is smooth. Be sure to scrape down the sides of the food processor to make sure everything is blended.
- Taste, and adjust seasonings if necessary.
- To serve, spoon hummus onto a plate or bowl and garnish (if desired) with more Calabrian chilis, olive oil, or herbs.
- Enjoy!
P.S.
For more plant-forward recipes and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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