Peppy Party Duo: Spicy Hummus and Crunchy Roasted Chickpeas


Milos, Greece

Hi there,

Greetings from Milos. The weather is amazing! Wish you were all here to enjoy it with us.

Beth, your chickpea salad came at a great time. It got me into a chickpea state of mind for a surprise birthday party planned here for a friend whose birthday is in January-surprise guaranteed! More and more, I hate the idea of buying crunchy things that are way too salty and full of chemicals and additives. So I made Spicy Hummus and Crunchy Roasted Chickpeas. Both were pretty peppy but you can easily adjust how hot they are.

I started with 500 grams of dried chickpeas. You can use canned for both recipes but the flavor won’t be quite as good.


For the hummus:

First of all, big thanks to the folks at Inspired Taste for the idea to not start with the chickpeas in the food processor. It makes an unbelievable difference.


250 grams dried chickpeas, cooked and cooled as per Beth’s instructions

1/4 cup tahini

1/4 cup freshly squeezed lemon juice

1 large clove garlic finely grated

2 tbsp best quality virgin olive oil

1 tsp cayenne pepper (you may choose to use more or less)

salt and pepper to taste

Here’s how:20141020_121554 (1)

My brave little combination hand blender/mini food processor was barely up to the hummus challenge but with your more robust equipment, this should be a breeze.  Process the lemon juice and the tahini together for a minute or so. Scrape down the sides of the bowl and process for another minute.

I switched to a regular bowl at this point but you may not need to. Add the oil, 1/2 tsp cayenne and a generous pinch of salt and a few twists of black pepper. Mix by hand and check your seasoning. We like things hot, so I added another half tsp of cayenne and a bit more salt.  Process for another three or four minutes. The mixture should be smooth but will likely be very thick.  Add water a tablespoonful at a time and mix by hand or machine until you get the consistency you like.

Put the hummus in a nice dish. Top with a little oil and some paprika (or more cayenne, if you dare). Serve with warm pita and/or fresh veggies to scoop up the tastiness.

For the Crunchy Roasted Chickpeas:


Preheat oven to 200 degrees.

This is a snap to make. Spread the rest of the cooked chickpeas (well drained so there is no water clinging to them) on a cookie sheet. Add 2 tablespoons of olive oil, 1/2 teaspoon mild paprika, 1/2 teaspoon hot paprika, 1/2 teaspoon cumin, 1/2 teaspoon salt and mix with a wooden spoon until the oil and spices are evenly distributed. Bake in the oven for 30 minutes, stirring around once in a while. Remove and let cool enough to be able to taste a chickpea without burning yourself. Adjust the seasoning to suit yourself. Put them back in the oven and check every five minutes until they are dark brown but not burned. You do need to keep an eye on this. They will get crunchier as they cool down.  Once cool they keep well for a few days in a bowl with a snap on lid.


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5 thoughts on “Peppy Party Duo: Spicy Hummus and Crunchy Roasted Chickpeas

  1. Beth @ Culinary Correspondence October 20, 2014 at 5:00 pm Reply

    Yeah, more chickpeas!!! This looks absolutely delicious mom 🙂 I don’t know how much cayenne I could withstand… I may need to omit (wimpy, I know). I just bought a new hand blender the other day – I’m sure to put it to use soon!

    • Jan October 23, 2014 at 9:15 am Reply

      Ok, wimpy girl, for your tender taste buds I suggest plain paprika or forget the paprika and put more lemon and add some dill at the end…ooo…that sounds good! I think I’m going to try adding sun dried tomato paste in the basic blend. What do you think?

      • Beth @ Culinary Correspondence October 24, 2014 at 9:57 pm

        It’s like you’re reading my mind… I ADORE lemony hummus with dill. Sold!

        Sundried tomato paste also sounds divine. I would add little by little though, the paste you buy in Milos is super salty!

  2. Emily @ October 20, 2014 at 7:47 pm Reply

    Yummy! I love hummus and I love crunchy chickpeas. I agree with you about the crunch apero stuff you buy from stores which are way too salty (though give me a plain potato chip any day!). Thanks Mom!

    • Jan October 23, 2014 at 9:35 am Reply

      It’s been quite a while since I have indulged, but salt and vinegar chips are hard for me to resist. Wonder how to create salt and vinegar roasted chickpeas. Any ideas????

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