Spicy Lebanese Hummus

Ingredients

• 1.5 cups canned chickpeas, drained and rinsed
• 3 tablespoons fresh lemon juice
• 3 tablespoons tahini (sesame paste)
• 3 cloves garlic cloves
• 1 medium red chili peppers, fresh
• 5 tablespoons extra-virgin olive oil
• ½ teaspoon ground Aleppo pepper or red pepper flakes
• ¼ teaspoon Kashmiri chili powder
• ½ teaspoon kosher salt
• ¼ teaspoon ground cumin
• 2 tablespoons ice water
• ½ teaspoon pomegranate molasses (optional, for tang)

Instructions

1. 1

   Peel 3 garlic cloves and add them to a food processor. Pulse 5-6 times to break them down — you want them in small pieces before the chickpeas go in, so they blend evenly without leaving garlic chunks.

2. 2

   Add 1.5 cups of drained and rinsed chickpeas to the processor with the garlic. Pulse 8-10 times until the mixture becomes sandy and starts to clump — this breaks down the chickpeas without turning them into paste.

3. 3

   Pour in 3 tablespoons of tahini and 3 tablespoons of fresh lemon juice. Pulse another 6-8 times to combine. The mixture will look thick and grainy right now — that's exactly where it should be.

4. 4

   Stem 1 medium red chili pepper, cut it in half lengthwise, and scrape out the seeds with a small spoon — this controls the heat level. You can keep some seeds if you want more spice, or remove all of them for milder heat. Roughly chop the pepper into small pieces.

5. 5

   Add the chopped red chili, 0.5 teaspoon of kosher salt, 0.25 teaspoon of ground cumin, 0.25 teaspoon of Kashmiri chili powder, and 0.5 teaspoon of Aleppo pepper to the food processor. Run the machine on low speed for 10-15 seconds — you want visible flecks of chili throughout, not a uniform pink paste.

6. 6

   With the processor running, drizzle in 2 tablespoons of ice water slowly — add it gradually over 20-30 seconds. The hummus will begin to loosen and become creamy as the water incorporates. Stop and scrape down the bowl halfway through. The final texture should be thick but spreadable, like soft whipped cream.

7. 7

   Taste and adjust: if it needs more brightness, add another squeeze of lemon juice; if you want deeper spice, add a pinch more Aleppo pepper. For tangy complexity, stir in 0.5 teaspoon of pomegranate molasses if using.

8. 8

   Transfer the hummus to a shallow serving bowl and use the back of a spoon to create a well in the center, swirling the surface in a decorative pattern. This increases surface area and looks beautiful.

9. 9

   Heat 3 tablespoons of extra-virgin olive oil in a small skillet over low heat for 20-30 seconds until it's just warm — do not let it smoke. Pour it slowly into the well at the center of the hummus, letting it pool and drizzle slightly down the sides. This finish brings out the nutty flavor and adds richness.

10. 10

    If you have fresh pomegranate seeds or sumac, scatter them on top along with a small pinch of Aleppo pepper. Serve immediately with warm pita bread, fresh vegetables, or flatbread for dipping — the hummus is best enjoyed right away while the oil is still warm.

Tools you’ll need

• food processor
• cutting board
• chef's knife
• small spoon
• small skillet
• shallow serving bowl
• wooden spoon

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