Go Back
–+ servings
overhead shot of peri peri hummus surrounded by peppers, pita and carrot
Print Recipe
5 from 5 votes

Spicy Peri Peri Hummus

Peri Peri flavours blended through a light and creamy homemade hummus. This truly is the BEST spicy hummus recipe!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Middle Eastern
Servings: 6
Author: Chris Collins
Cost: £1 / $1

Equipment

  • Food Processor
  • Spatula
  • Serving Bowl
  • Colander (to drain chickpeas)
  • Pot (to catch the brine)

Ingredients

  • 1x 14oz / 400g can of Chickpeas, drained (save the brine)
  • 3 tbsp Extra Virgin Olive Oil, plus extra to serve
  • 2-3 tbsp Medium Spice Peri Peri Sauce
  • 2 tbsp Tahini
  • 1 Lemon, juice only
  • 1 small clove of Garlic
  • 1/2 tsp Cumin
  • 1/2 tsp Salt, or to taste
  • Black Pepper, to taste
  • Peri Peri Seasoning, to taste

To serve:

Instructions

  • Add chickpeas, extra virgin olive oil, tahini, lemon juice, cumin, garlic, salt & pepper and 2 tbsp peri peri sauce into a food processor and turn on motor.
  • As the hummus blends, pour in 2 tbsp chickpea brine to thin it out (add more if needed). Check for seasoning and add a 3rd tbsp peri peri sauce if you'd like it stronger. I don't recommend using more than 3 tbsp as it will make the hummus too thin. If you want it even stronger just use the seasoning.
  • Once the hummus is smooth (don't be scared to pulse for 5mins+), pour into a serving bowl and swirl the top with a spoon. Pour over a drizzle of extra virgin olive oil and a good few pinches of peri peri seasoning (to taste). Serve at room temp with peppers, carrots and pita chips!

Video

Notes

a) What Peri Peri Sauce to use? - I love Nandos, which you can get from most supermarkets. I usually go medium because otherwise it over powers the gorgeous flavours of the actually hummus.
b) Smooth Hummus - You can peel the chickpeas, but honestly it doesn't make too much difference. I find that pulsing for a long period of time (5mins) and scraping the food processor down a few times works wonders. 
c) Can I use Olive Oil - I don't recommend using any other oil apart from extra virgin olive oil, otherwise you'll love that classic hummus taste
d) Storing - Cover in an airtight container in the fridge (I usually store for 4-5days, more at your discretion) and bring back to room temp before serving.
e) Calories - based on using 1 extra tbsp olive to serve, 3 tbsp peri peri sauce, 1 tsp peri peri seasoning and shared between 6 with no sides.

Nutrition

Calories: 174kcal | Carbohydrates: 12.24g | Protein: 3.76g | Fat: 12.68g | Saturated Fat: 1.708g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 7.789g | Trans Fat: 0.004g | Sodium: 427mg | Potassium: 111mg | Fiber: 3.4g | Sugar: 2.65g | Vitamin A: 91IU | Vitamin C: 4.7mg | Calcium: 42mg | Iron: 1.1mg