St. Lucifer Spicy Hummus

St. Lucifer Spicy Hummus


  • 1/3 cups + 1 tablespoon extra-virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 2 teaspoons ground cumin
  • (2) 15 ounce cans chickpeas, drained and rinsed
  • 3 tablespoons tahini
  • 1/8 tablespoon St. Lucifer Habanero Table Spice
  • 3 tablespoons fresh lemon juice
  • (1) 4 ounce jar of roasted red peppers
  • 1 fresh jalapeno pepper, minced
  • 1/2 tablespoon of Kosher salt to taste


  • Combine the 1/3 cup olive oil with the garlic and cumin in a small saucepan.
  • Set over medium-low heat and cook until the garlic softens, about 3 minutes. Don't let the garlic brown.
  • Take the pan off the heat and let it cool completely.
  • Put the chickpeas, tahini, St. Lucifer Habanero Table Spice, lemon juice, roasted red peppers, jalapenos and salt in a food processor
  • Remove the softened garlic out of the oil and transfer it to the processor (reserve the oil).
  • Turn food processor on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the opening of the machine.
  • Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil.
  • Pour 1/4 cup cool water down the tube.
  • Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth.
  • Season to taste with more salt and lemon juice.
  • For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld.
  • To serve, spread hummus in a shallow dish and drizzle with the remaining 1 tablespoons oil.

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