Spicy Hummus with Crunchy Chickpeas

5 from 1 vote

Get ready to spice up the party with this spicy hummus spread topped with crunchy chickpeas. It's got a fiery kick and amazing creamy texture.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American, israeli, Mediterranean

Keyword: chickpeas, crunchy chickpeas, garbanzo beans, hummus, spicy hummus

Servings: servings

Calories: 103kcal

Author: Jenny Levine Finke

Equipment

1 Food processor
1 Air fryer

Ingredients

For the Hummus

1 15-ounce can of chickpeas (garbanzo beans) drained and rinsed
2 tbsp tahini
4 tbsp extra virgin olive oil additional for topping
2 tsp lemon juice
1 garlic clove
1 tsp kosher salt
1 tsp chili powder
1/2 tsp cumin dried
1/2 tsp red pepper flakes
1/4 tsp cayenne pepper
3-5 tbsp water adjust to taste

Crunchy Spiced Chickpeas

1 15-ounce can of chickpeas (garbanzo beans) drained, rinsed, and patted dry
1 tbsp avocado oil or vegetable oil of choice
1 tsp chili powder
1 tsp Kosher salt

Instructions

To make the hummus: Combine all the hummus ingredients in a food processor with the s-blade and blend on high for 1-2 minutes until the mixture is creamy, adjusting the amount of water as needed and scraping down the sides to ensure everything is well combined.
To make the crunchy chickpeas: Combine all the crunchy chickpea ingredients in a bowl and mix well. Add the coated chickpeas in a single layer inside your air-fryer. Air fry at 400º F for 15-16 minutes, shaking the chickpeas after 8 minutes and every 1-2 minutes thereafter until they're crunchy. Do not overcook as they will burn.
Add the hummus to a bowl and top it with a drizzle of olive oil and crunchy chickpeas. Serve alongside your favorite gluten-free cracker.

Notes

Hummus is hard to mess up, and you can adjust it to your desired taste and texture. Add more water, olive oil, and/or tahini for a creamier texture.

The spice level is mild to medium, but you can add more cayenne or red pepper flakes to make it even spicier. You can also use less spice if desired.

Canned chickpeas work well with this recipe. If using dried chickpeas, be sure to cook them first. You'll need 15 ounces of chickpeas for this recipe.

Nutrition