Updated: 14 hours ago
This healthy hummus recipe has so much flavor you'll start adding it to every meal.
Hummus is one of those classic kitchen recipes that everyone should try. The basic recipe only requires four ingredients, chickpeas, lemon juice, olive oil, and tahini. It gets interesting when you start adding different flavors and textures to that simple mix.
Many people are most familiar with hummus as a snack or dip for bread, chips, or veggies, but it's much more versatile. For example, search "hummus for breakfast" online, and you'll find an encyclopedia of tasty options.
A few of my personal favorites are hummus tomato toast, hummus and egg breakfast bowls, and hummus rice bowls. The last one is particularly nice when I want a meal that I can pull together in two minutes or less, but that's still fresh and healthy and packing some protein.
The trick to all of these hummus-based meals is starting with hummus that's already rich in flavor. A basic hummus just doesn't cut it. That's why this spicy hummus has become my favorite recipe. It's full of kick and bright flavor and doesn't need help to carry its weight in a hearty meal. It turns regular rice and beans into a delicious dish.
As a bonus, hummus is a healthy way to get more high-quality protein in your diet. Both the tahini and the chickpeas are high in plant proteins. These protein sources are great for building muscle without a lot of saturated fat. It'll fit right into your fitness routine.
El Yucateco Black Label Hummus
1/4 cup tahini
1/4 cup fresh lemon juice (about 1 lemon)
2 Tablespoons extra virgin olive oil
1 Tablespoon El Yucateco Black Label Reserve Habanero Hot Sauce
1 garlic clove, finely minced
2 teaspoons cumin
1/2 teaspoon salt
1/2 teaspoon pepper
15 oz can chickpeas
2 Tablespoons water
dash of paprika and more olive oil for serving
Whip tahini and lemon juice in a food processor for around 30 seconds. This builds up a light, creamy texture.
Add olive oil, minced garlic, cumin, salt, pepper, and 1/2 tablespoon of El Yucateco Habaero Hot Sauce. Blend for another minute to combine.
Drain and rinse chickpeas. Add half of your chickpeas and blend. Add the rest of the chickpeas and blend until the entire mixture is smooth. Scrape down the sides of the food processor and continue mixing as needed.
Taste your hummus for texture and flavor. I add the rest of the Mexican hot sauce at this point. You can also add more salt, pepper, or cumin to your taste. If it's a bit thick (which it likely is), add cold water, one tablespoon at a time, until the texture is smooth and creamy.
Serve topped with a drizzle of olive oil and a sprinkle of paprika!
Though the Black Label Reserve Sauce is my favorite, this recipe also works beautifully with other El Yucateco hot sauces. Try the Jalapeño Sauce for a milder flavor, and Kutbil-ik XXXtra Hot for a tasty kick in the teeth!
Store in the fridge for up to a week.
If you're adventurous, reserve the liquid from the canned chickpeas. Aqua fava is useful in a wide variety of vegetarian and vegan recipes, usually as an egg replacement. You can even whip it into an eggless meringue!
Whip up a batch of this Black Label Hummus and discover how much flavor it will add to your daily meals. Whether scooped on a pita chip or blended into a buddha bowl, it will spice up your life!
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