Chili-Chickpea Hummus

Chili-Chickpea Hummus
That whole last minute "What do I bring to this cookout?" thing - we've got it handled! That whole "Friends are coming by and I have no snacky stuff to put out!" thing - totallyyyyy handled. That "This crudites situation really needs a spicy little dip to jazz things up" deal? You guessed it! This is the stuff. Pop open the spice drawer and get to work!

1 15-oz can chickpeas, rinsed and drained

⅓ cup Yumbutter Superfood Cashew Butter

⅛ - ¼ teaspoon cayenne pepper (depending on how fiery you like it!)

1 ½ teaspoons ground cumin

1 teaspoon fresh lemon juice

1 teaspoon honey

⅓-½ cup neutral oil (such as avocado oil, sunflower oil, or safflower oil)

2 tbsp toasted sesame oil

Salt and pepper to taste

Add the chickpeas, Yumbutter Cashew Butter, cayenne, cumin, lemon juice, and honey to the bowl of a food processor. Pulse 10-12 times, scraping down the sides of the machine with a rubber spatula.

With the machine running, stream in the neutral oil. You may have to stop the machine halfway through and scrape the sides to fully incorporate. Use ⅓ cup oil for a thick, spreadable consistency. Use ½ cup oil for a thinner, dippable consistency. Add the toasted sesame oil, and salt and pepper to taste, and process once more to combine. Serve sprinkled with a little cayenne on top.


  • Use this as a dip for veggies, a spread on sandwiches, or as added protein in a salad or grain bowl
  • Why cashews? Their ultra-creamy consistency adds a velvety-smooth texture to the hummus
  • Why add honey? The honey helps balance the spiciness of the cayenne. If you’re not a fan, just leave it out.

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