Holy guacamole you just HAVE to try this spicy oil-free Mexican hummus! If you’re a chili powder, cumin, garlic, jalapeno, and chickpea loving kind of person, then this is for you.
This fusion dip was inspired by the multiple personality cravings that I was having a few days ago. The left side of my brain was telling me that I wanted a traditional hummus. The right side of my brain was saying, wait a minute, not so fast, let’s make something exciting and out of the box.
The creative side won and I’m so happy it did.
My love of all things spicy is no secret to those who know me. Give me all of the chili peppers and sriracha. All day. Every day. This oil-free Mexican hummus is all that, and it makes me oh so very happy.
Another wonderful thing about this red hot dip is how easy it is to make. The only thing that you’ll need to cook is the garlic. And that really doesn’t count as cooking, because you only have to blanch the garlic in boiling water for two minutes. Why not add raw garlic? You can if you want your hummus to have a sharp raw garlic flavor, and you don’t mind people crossing the street to get away from the pungent aroma oozing from your pores. If that sort of thing bothers you, blanch the garlic.
It’s Monday, we had beautiful weather in Chicago over the weekend, and I spent a lot of time outside. Today I’m playing catch up in the house and on the blog. The good news for you is that I won’t take up a lot of space in this post with my babble. YAY! Let’s get to the recipe, shall we?
You’re going to need a food processor
to get the chickpeas, garlic, jalapeno, and tomato to break down into a nice and creamy texture. I’ve tried making hummus with a mixer and it just doesn’t have enough oomph to get the job done. A paddle doesn’t do what a blade can do.
Drain and rinse your chickpeas and put them in the processor. Blanch the garlic and put it in the processor. Add the seeded jalapeno (if you like super spicy you can leave the seeds), the tomato, and the spices, and start to blend. You’ll want to add the water to the mix slowly as the tomato will add water as well, and you don’t want watery hummus.
Most people are used to adding quite a bit of oil to hummus, and if that’s your jam, feel free to add oil instead of water. Just know this, water will reduce the caloric and fat count significantly, and, water makes the chickpeas fluffier. Oil makes a heavy and dense hummus, water makes it lighter and airier. It’s your call.
If you love spicy food, and you love hummus, you’re going to LOVE this recipe. I’ve combined the best of both worlds in one flavorful, healthy, and easy to make dip. What more could you ask for on a Monday morning?
On Wednesday I’m going to share a delicious recipe that requires this spicy oil-free Mexican hummus. If you haven’t subscribed to the blog make sure that you do now so you don’t miss it. Sign up in the subscription box above our picture in the upper right column.
Tell me:
How was your weekend?
Are you ready for spring?
Are you a spicy person?
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Spicy Oil-Free Mexican Hummus
Ingredients
- 1 15 ounce can of chickpeas – drained and rinsed well
- 2 cloves of garlic – blanched
- 1 jalapeno pepper – seeded
- 1 tablespoon of chili powder
- 1 teaspoon of cumin
- 1 teaspoon of finely ground sea salt
- 1/4 cup of seeded and chopped tomato
- 1/2 cup of water
Instructions
- Boil two cups of water in a small sauce pan and add the garlic cloves. Turn off the heat and let the garlic sit for two minutes. Remove the garlic and put in the food processor.
- Add the chickpeas, jalapeno, chili powder, cumin, salt, and tomato and begin processing. SLOWLY add the water. When the hummus is thick and creamy stop adding the water.
- NOTE: If you like super spicy food you can leave the seeds in the jalapeno.
- Enjoy!
Trish says
This is just want I'm after. Something low calorie/fat and a healthy delicious snack. I'm probably one of the few vegans out there that struggle with weight gain so this recipe is perfect. Thank you!
Linda Meyer says
Hi Trish! You're welcome, I'm so happy you like the recipe. If you like spicy food I think you're going to love this. Skip the high calorie chips or pita bread and dip jicama or bell pepper slices into it instead. I actually prefer using jicama over chips with dips. Please let me know what you think. 🙂
Aimee / Wallflower Girl says
You've combined my love of hummus and Mexican flavours - sounds fantastic!
Linda Meyer says
Thank you, Aimee. I'm so happy you like it.
J L Gulliver says
I'd already promised myself to make some hummus today. This sounds right up our alley; we love spicy Mexican dishes. Sounds delish, and no oil (!) is great.
Linda Meyer says
Thank you, I hope you enjoy it. Please come back and let me know what you think. 🙂
J L Gulliver says
Woo Hoo; it went together so fast and tastes so good. It might not last too long 😉
Linda Meyer says
Yes! Thank you so much for taking the time to let me know. I'm so happy you enjoyed it. 🙂
Christine (Run Plant Based) says
This is such a creative and fun twist on hummus - thanks! I also love that it's on the lighter side.
Linda Meyer says
Thank you! Yes, it's so much lighter than hummus with oil.
Strength and Sunshine says
I should have made a spicy hummus (to warm me!) on Saturday instead of a dijon/basil one.....I think you saw, but yea, I was sans heat or hot water....it was bad :'(
Linda Meyer says
I did see that and I hope all is good now. What a bummer! This definitely would have warmed you up.
Linda Meyer says
One for every day of the week! 🙂 Thanks, Sarah.
Evi says
Amazing! How come I have never thought of making Mexican hummus? Sounds just perfect 🙂
Linda Meyer says
I'm just more obsessed with Mexican food-haha! Thanks so much, Evi. 🙂
Natalie says
I'm so glad the creative side won, there are enough regular hummus recipes out there new flavors are needed in the world! And it's oil-free yay! I've really never understood the need for all that oil, if chickpeas can be blended up and creamy enough to make brownies then why the heck do they need extra oil to make them creamy for a dip that is supposed to be a little chunky anyways? It makes no sense. Wow I just rambled for 3 lines about chickpeas and oil, my apologies. And I'm not a super spicy person, but I do love mexican flavors just toned down, which is luckily always easy to adjust 🙂
Linda Meyer says
You nailed it, Natalie! I never thought of it that way, and you're exactly right. Besides, water makes it lighter and fluffier, not so dense and heavy. Leave out the jalapeno and it should be just right. 🙂
Erin says
Hi Linda!
Just tried your hummus and its DELICIOUS! I just through a huge handful of cherry tomatoes (whole) in the vitamix instead of the peeled and seeded tomatoes and it still came out amazing! Thank you I will be making this from now on!
Linda Meyer says
Hi Erin! Thank you so much for taking the time to let me know how much you enjoyed my recipe. I really appreciate it. I did the same thing with cherry tomatoes the first time I made it but the seeds added a lot of liquid. If you're going to eat the whole batch in one sitting, and why wouldn't you, that's not a big deal at all. 🙂 Have a great day!
The Vegan 8 says
This looks delicious Linda! Mexican food is my favorite! I have a Mexican Hummus on my blog too, in fact it's one of my oldest recipes ever, the pics SUCK, lol! All hummus should be oil-free, it's the most pointless ingredient ever for hummus, I'm totally with Natalie above! I love that you added jalapeno, major yummo!
Linda Meyer says
Hahaha! When I go back and look at my early posts and pictures I cringe, and then I smile, because they remind me of how much growth has happened on this little blog. 🙂 I bet your pictures aren't as bad as you think.
I totally agree with you, oil just weighs it down and leaves a greasy after taste. I'm so happy that I found the light. Thanks so much, Brandi!
Nicole says
I am a chili powder, cumin, garlic, jalapeno, and chickpea loving kind of person. Thanks for creating a recipe just for me 🙂
Linda Meyer says
You're welcome! Thanks, Nicole. 🙂
Jenn S. says
Sounds delicious! I love spicy hummus!
Linda Meyer says
Thanks, Jenn! 🙂
Dixya @ Food, Pleasure, and Health says
hummus is definitely on my snack list most days of the week..love this spicy version 🙂
Linda Meyer says
Thank you, Dixya! Let me know what you think if you make this version.
Rachelle @ Beer Girl Cooks says
I'm so ready for spring! I'm glad you are having some nice weather up there too! That hummus looks amazing and spicy! I never knew you could sub water to cut back on the oil! Great tip!
Linda Meyer says
Hi Rachelle! We were having nice weather, and then it was gone. Snow and twenty something degrees for the past two days. Thankfully, the mild temperatures are coming back for the weekend.
Yes, water makes a fluffier and lighter hummus. I like it so much better.
Lucie says
I love both hummus and spicy foods so I'm super excited about this dip! Such a great party food or a healthy snack 😉 So glad you made it oil-free too <3
Linda Meyer says
Thank you, Lucie! Spicy food is the best.
Shernell Cooke says
I'm always looking for a healthy snack. I just might give it a try.
Linda Meyer says
I hope you do, Shernell. Several of my readers have enjoyed it. Let me know what you think.
Uma Srinivas says
Spicy is my favorite:) chickpea hummus is always good, I loved your ingredients!
Linda Meyer says
I'm all for spicy food, Uma. Thank you so much!
Gin says
I love your idea of spicy Mexican flavors in hummus! Pinned, I have to try this! 🙂
Linda Meyer says
Thank you, Gin. I've had great reviews from my readers, and I really enjoyed it. Let me know what you think. 🙂
MARY MILLER says
Hi Linda- This looks great, I am excited to try it. How long do you think it will keep in the fridge? I'm trying to do some meal prep for a busy week...
Linda Meyer says
Hi Mary! This should keep for 3 to 5 days as long as it's stored in an air-tight container and the ingredients are fresh. The tomatoes might release a bit of water if you're not eating them immediately, if that happens, drain the excess liquid and give it a brisk stir. Let me know what you think. 🙂
MARY MILLER says
Just made this, it's great! Stuck in the fridge to make the quesadillas later this week. So far, I have tried two of your recipes and they've both been great. So happy to have found this blog!
Linda Meyer says
You're so kind to let me know how much you're enjoying my recipes. I truly appreciate that you've taken the time to comment. Happy Valentine's Day!
Michelle says
OMG!! I love vegan mexican food. This will be made tomorrow. I can't wait. Thank you for creating this.
Linda Meyer says
We're so happy you found the recipe! Thank you and enjoy!!
Jan says
I made this for a Cinco de Mayo party today, it's delicious. I added a chipotle pepper in adobe sauce because I had some on hand, I always add a touch of tahini to my hummus but no oil. I had some chickpeas I'd cooked from dry so used some of that broth instead of water. This is my new favorite hummus, thanks!
Linda Meyer says
So happy to hear this, Jan! Thanks for taking the time to let us know. We're total spice lovers, so yes to the pepper with adobe sauce!!
Katie says
Hi! Instead of using seeded tomatoes, would it be possible to substitute strained/crushed tomatoes or tomato passata instead? If so, how much should I use?
Thanks!
Linda Meyer says
Hi Katie, you can, just make sure to get as much liquid out of them as you can so the hummus isn't watery. 🙂