Spicy Homemade Hummus

I love hummus! It’s super simple to make, versatile and this spicy homemade hummus is simply delicious!

I use it as a spread on sandwiches and rolls, as a baked potato filling and as a dipping snack. Just cut up slices of red, yellow and orange peppers, match sticks of cucumber, sliced apples, small cauliflower and broccoli florets and you can happily dip and eat all afternoon!

Chick peas, the main ingredient in hummus, like most legumes, is packed with fibre. It’s great for helping you to feel full, but they’re also a good source of folate and cooper as well as phosphorus, protein, iron, zinc and manganese.

They also contain antioxidant nutrients such as vitamin C, vitamin E , beta carotene, as well as flavonoids  such as quercetin, kaempferol and myricetin.

In a recent study, eating garbanzo beans for just one week also helped to improve participants’ control of blood sugar and insulin secretion.

You don’t need to eat many to achieve the result, just one-third cup of beans per day.

They’re also great for your digestive health, as between 65%-75% of the fibre in the beans is insoluble, which means that it remains undigested all the way down to the last part of your large intestine. Here it’s broken down by bacteria into short chain fatty acids that can then be absorbed by the cells in the wall of our colon and used for energy.

So chickpeas, aren’t only delicious, especially in the Spicy Homemade Hummus, they’re a nutrient powerhouse!

Lemon Hummus

If you’re looking for my lemon hummus recipe, just follow the recipe below and instead of adding the jalapenos, dried chillies and red chilli add the zest of one lemon and add one tablespoon of water and three tablespoon sof lemon juice.

To read more about legumes, just click here, and to read more about the power of fibre for health, go here.

I hope you enjoy this spicy homemade hummus as much as I do!

Spicy Homemade Hummus

Plant-Based Spicy Homemade Hummus

5 from 1 vote
Prep Time 5 minutes
Total Time 5 minutes


  • Blender or food processor


  • 400 g cooked chickpeas rinsed and drained if you're using the canned variety
  • 2 tablespoons tahini
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons water
  • 4 garlic cloves crushed
  • 1 red chilli finely chopped
  • 2 tablespoons jalapenos finely chopped
  • large pinch dried chilli flakes


  • Put all the ingredients into a blender then whizz until it forms a smooth consistency. That's it! Super simple. If you prefer your hummus coarse, don't blend for as long. If you like ultra smooth hummus, blend for longer.
  • I've sprinkled some hot paprika on the top to give it a lift when it's on the table, ready for dipping.

I’d love to hear how you use hummus.

Let me know in the comments section below. Thank you!

Oh, and don’t forget to share it with your friends and family using the buttons to the left of this page.

If you’d like to read more about the research I’ve touched on above, you might find the following articles interesting:

Chickpea supplementation in an Australian diet affects food choice, satiety and bowel health. Murty CM1, Pittaway JK, Ball MJ.

Dietary supplementation with chickpeas for at least 5 weeks results in small but significant reductions in serum total and low-density lipoprotein cholesterols in adult women and men.

Pittaway JK1, Ahuja KD, Cehun M, Chronopoulos A, Robertson IK, Nestel PJ, Ball MJ.

Effects of a controlled diet supplemented with chickpeas on serum lipids, glucose tolerance, satiety and bowel function.

Pittaway JK1, Ahuja KD, Robertson IK, Ball MJ.

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