Chili Oil Crunch Hummus
Make ultra-creamy chili oil crunch hummus: chickpea prep, why to use baking soda, substitutes, storage, and serving ideas.
Comfort food season is here and, while I am not ready to hibernate just yet, I do enjoy cozy suppers on chilly nights. One of my go-to staples for weeknights is a hummus bowl drizzled with our delicious Chili Oil Crunch Mix.
Yield: 3 cups
- Soak and simmer dried chickpeas with baking soda until very soft for the creamiest hummus.
- Reserve cooking water to loosen the paste and blend hot chickpeas for a silky texture.
- Finish warm and drizzle with chili oil crunch for heat and crunchy contrast.
Spices
Featured in this Recipe
Preparation Instructions:
Place chickpeas and 1 teaspoon baking soda in a large bowl and cover with water to a depth of at least 2-inches over the chickpeas. Soak at room temperature for at least 8 hours or overnight in the fridge.
Drain chickpeas and transfer to a medium saucepan. Add remaining teaspoon baking soda and cover with water. Simmer, occasionally skimming off chickpea skins that rise to the top, for at least 60-70 minutes until chickpeas are very soft, almost falling apart.
Drain chickpeas and reserve 1 cup of cooking water (the starch will help make the finished hummus creamy). Transfer chickpeas to a food processor and add tahini, garlic, lemon juice, ½ cup cooking water, cumin, and sea salt. Process until creamy and very smooth. Adjust consistency with more cooking water or even a splash of extra virgin olive oil. Adjust flavor with additional salt or lemon juice.
Serve hummus warm, generously drizzle with Chili Oil Crunch Mix.
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Frequently Asked Questions
Can I use canned chickpeas instead of dried?
Yes. Drain and rinse canned chickpeas, then use some of the can liquid or aquafaba in place of cooking water. For a more authentic, extra-smooth texture, simmer canned beans briefly with a pinch of baking soda to soften them, or blend longer with olive oil and extra aquafaba.
Why does the recipe call for baking soda?
Baking soda helps break down the chickpea skins and softens the beans, which makes the hummus much smoother. Use the small amount in the recipe and rinse or skim skins as you cook so the flavor stays clean.
How do I get ultra-smooth hummus?
Cook chickpeas until they are nearly falling apart, remove loose skins, and blend while warm. Process tahini, lemon, and garlic first, then add chickpeas. Add reserved cooking water or aquafaba a little at a time until you reach the texture you want. A food processor gives the best results.
How long will hummus keep and how should I store it?
Store hummus in an airtight container in the refrigerator for 4 to 5 days. Smooth the surface and pour a thin layer of olive oil on top to slow drying. You can freeze hummus for up to 3 months in freezer-safe containers; thaw overnight in the fridge and stir before serving.
Can I substitute tahini if I don't have any or need a sesame-free option?
Yes. Sunflower seed butter or cashew butter work for a sesame-free option, and plain Greek yogurt or extra olive oil can also replace some of the creaminess. Expect flavor differences; adjust lemon and salt to balance the swap.
What is Chili Oil Crunch Mix and how should I use it?
Chili Oil Crunch Mix is a spicy oil with crunchy bits like fried garlic, shallots, or seeds. Drizzle it over warm hummus for heat and texture. You can buy it ready-made or make a simple version by frying sliced garlic and chili flakes in oil until crisp, then stirring in toasted sesame seeds.
Should I use raw or roasted garlic in the hummus?
Raw garlic gives a bright, sharp bite and works well if you like more punch. Roasted garlic adds sweet, mellow flavor. Use less roasted garlic than raw if you want a subtle note, and adjust to taste.
Is a food processor better than a blender for hummus?
A food processor is usually better because it handles thick pastes and gives a creamier, more controlled texture. A high-speed blender can work but may need less liquid and smaller batches to avoid overheating or producing a too-thin result.
Can I use canned chickpeas instead of dried?
Yes. Drain and rinse canned chickpeas, then use some of the can liquid or aquafaba in place of cooking water. For a more authentic, extra-smooth texture, simmer canned beans briefly with a pinch of baking soda to soften them, or blend longer with olive oil and extra aquafaba.
Why does the recipe call for baking soda?
Baking soda helps break down the chickpea skins and softens the beans, which makes the hummus much smoother. Use the small amount in the recipe and rinse or skim skins as you cook so the flavor stays clean.
How do I get ultra-smooth hummus?
Cook chickpeas until they are nearly falling apart, remove loose skins, and blend while warm. Process tahini, lemon, and garlic first, then add chickpeas. Add reserved cooking water or aquafaba a little at a time until you reach the texture you want. A food processor gives the best results.
How long will hummus keep and how should I store it?
Store hummus in an airtight container in the refrigerator for 4 to 5 days. Smooth the surface and pour a thin layer of olive oil on top to slow drying. You can freeze hummus for up to 3 months in freezer-safe containers; thaw overnight in the fridge and stir before serving.
Can I substitute tahini if I don't have any or need a sesame-free option?
Yes. Sunflower seed butter or cashew butter work for a sesame-free option, and plain Greek yogurt or extra olive oil can also replace some of the creaminess. Expect flavor differences; adjust lemon and salt to balance the swap.
What is Chili Oil Crunch Mix and how should I use it?
Chili Oil Crunch Mix is a spicy oil with crunchy bits like fried garlic, shallots, or seeds. Drizzle it over warm hummus for heat and texture. You can buy it ready-made or make a simple version by frying sliced garlic and chili flakes in oil until crisp, then stirring in toasted sesame seeds.
Should I use raw or roasted garlic in the hummus?
Raw garlic gives a bright, sharp bite and works well if you like more punch. Roasted garlic adds sweet, mellow flavor. Use less roasted garlic than raw if you want a subtle note, and adjust to taste.
Is a food processor better than a blender for hummus?
A food processor is usually better because it handles thick pastes and gives a creamier, more controlled texture. A high-speed blender can work but may need less liquid and smaller batches to avoid overheating or producing a too-thin result.
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