Hot and Spicy Hummus


For a quick lunch, serve this hearty bean spread on toasted whole-grain bagels. It also makes a luscious, low-fat dip alongside lightly steamed and cooled carrots and broccoli.

  • 1/4-cup servingServings


  • 3 cups cooked garbanzo beans
  • 1/4 cup tahini (olive oil or light sesame oil may be substituted)
  • 1/4 cup fresh lemon juice
  • 1 to 4 Tbs. spring or filtered water
  • 3 cloves garlic, crushed
  • 1 tsp. ground cumin
  • 1/2 tsp. cayenne pepper
  • 1/4 cup minced jalapeño or other chile pepper
  • 1/4 cup diced red bell pepper
  • Salt and freshly ground black pepper to taste
  • Red bell pepper slices for garnish


  1. In food processor or blender, process garbanzo beans, tahini and lemon juice until smooth, adding water as needed to make a creamy mixture. Transfer to medium bowl.
  2. Add garlic, cumin, cayenne, jalapeño and bell pepper to garbanzo bean mixture and mix well. Season with salt and pepper. Cover and chill 2 to 4 hours to allow flavors to blend. Garnish with red pepper slices just before serving.

Nutrition Information

  • Serving Size: Makes 4 cups
  • Calories: 75
  • Carbohydrate Content: 9 g
  • Fat Content: 3 g
  • Protein Content: 4 g
  • Sodium Content: 33 mg