This recipe comes from Melinda Strauss’ cookbook “Eat Jewish.” Read Unpacked’s interview with Melinda here.
My spin on hummus is in the topping: chili-crisp chickpeas for an extra kick of heat and a satisfying crunch. Chili Crisp is a super-versatile condiment that works on just about anything — noodles, rice, dumplings, stir-fries, roasted veggies, pasta, eggs, tofu, meat, soups, salads, or even as a dipping sauce. This recipe makes enough chili crisp to mix in with the chickpeas and to keep extra in your refrigerator to add to anything you like.
Who Invented Hummus?
For centuries, people in the Middle East have enjoyed hummus, a blend of chickpeas, olive oil, lemon, garlic, and tahini. Hummus is the Arabic word for chickpea, and while every region claims to have the best recipe—or to have invented it — each source tells a slightly different story. Regardless, hummus is a beloved staple across the Middle East, Mediterranean, and even as far as South Africa.
Note: The hummus can be stored in the refrigerator in an airtight container for 4 to 5 days.
Hummus with Chili-Crisp Chickpeas
PrintIngredients
For chili crisp
- 2 tbsp dehydrated minced onion
- 2 tbsp dehydrated minced garlic
- 1 tbsp red pepper flakes
- 1 tsp sweet paprika
- 1/2 tsp kosher salt
- 1/2 cup neutral oil
Chili-crisp chickpeas
- 1 15.5 oz can chickpeas, drained and rinsed
- 1 tbsp chili crisp
- 1 tbsp extra-virgin olive oil
- 1 tsp fresh lemon juice
- 1/2 tsps sweet paprika
- 1/2 tsp kosher salt
Hummus
- 1 15.5 oz can chickpeas, drained and rinsed
- 1 clove garlic
- 1/4 cup tahini
- 3 tbsp lemon juice
- 3 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- 3 tbsp ice water
Instructions
- Make the chili crisp: In a small heatproof bowl, add the onion, garlic, red pepper flakes, paprika, and ½ teaspoon salt and stir to combine.
- In a small saucepan, heat the oil over medium heat until it shimmers, about 2 minutes.
- Pour the oil over the spice mixture, then let cool completely, about 30 minutes.
- Transfer the mixture to a glass jar. It can be stored in the refrigerator for up to 3 months.
- Make the chili-crisp chickpeas: In a large bowl, stir together the chickpeas, chili crisp, 1 tablespoon oil, 1 teaspoon lemon juice, sweet paprika, and ½ teaspoon salt until the chickpeas are evenly coated. Set aside or store in the refrigerator until ready to serve.
- Make the hummus: In a food processor with the knife blade attached, add the chickpeas, garlic, tahini, lemon juice, 3 tablespoons oil, and 1 teaspoon salt. Process until smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. With the food processor running and the cover of the feed tube removed, add 1 tablespoon of ice water at a time until a consistency you like.
- Transfer the hummus to a serving bowl and top with chili-crisp chickpeas.
Originally Published May 8, 2026 12:02PM EDT
