Ancho chilies are used in a variety of my family’s Mexican recipes including Asado de Boda, Mole, Enchiladas, and more. In addition to a spicy heat, I love the smokiness and gorgeous terracotta hue that ancho chilies infuse in recipes, including my Ancho Chili Hummus. Depending on the recipe, I will either soak, fry, or boil the ancho chilies. This Spicy Hummus requires that we boil the chilies to rehydrate them and soften them before incorporating into the recipe.
Another critical ingredient that I use in this Ancho Chili Hummus is roasted garlic. I find that it is much more mellow than raw garlic. Click here, if you are not familiar with roasting garlic. Should you choose to use raw garlic, I recommend only using two garlic cloves.
Tip: A great quality Tahini is a must for this recipe. I use Trader Joe’s Organic Tahini for all of my recipes.
Let’s get to making this Spicy Hummus Recipe: Delicious Ancho Chili Hummus!
Delicious Ancho Chili Hummus
Spicy Hummus Recipe
Ingredients
Chickpeas
- 1 lb Dried Chick Peas
- 4 tsp Baking Soda
- 1 tsp Sea Salt
Spicy Hummus
- ½ cup Tahini
- 1 Roasted Garlic Bulb
- ¼ cup Freshly Squeezed Lemon Juice Approximately 2-3 lemons
- 2-4 tbsp Chilled Water
- 1 ½ cups Cooked Chick Peas
- ½ tsp Sea Salt
- 1 tbsp Olive Oil
- ½ tsp Ground Cumin
- 2 Ancho Chilies
Instructions
Cooking Chickpeas
- Soak one pound of chickpeas in water and 2 tsp of baking soda overnight in a large bowl or saucepot.
- After soaking chickpeas for at least eight hours, rinse chickpeas. Add clean chickpeas to a saucepot and fill with water about 3-4 inches above the chickpeas. Add 2 tsp of baking soda and 1 tsp of sea salt to chickpeas and water.
- Cook chickpeas on medium-high heat for 30 - 45 minutes. Chickpeas are done when you can easily smash one chickpea using the back of a spoon. Once you have achieved this soft, almost mushy chickpea, remove from heat.
- Drain water from the cooked chickpeas. Rinse chickpeas lightly and drain any excess water. If the "skins" from your chickpeas have come off, that is perfect. Toss out any excess skins along with any excess water. Once excess water has been removed from the chickpeas, you are ready to make the Spicy Hummus.
Spicy Hummus
- Boil two ancho chilies in water for 30 minutes or until they are rehydrated and softened.
- In a food processor, add tahini, one roasted garlic bulb, ¼ cup of fresh squeezed lemon juice, and 2 tbsp of chilled water. The mixture will be thick. If needed, add additional 2 tbsp of chilled water to the mixture.
- Add remaining ingredients in the food processor and mix until smooth. If needed, add additional salt. I always like to go light on my sea salt and add in small increments, if needed.
- Pour the Spicy Hummus into a beautiful serving bowl and enjoy with pita chips, pita bread, or vegetables. Happy dipping!
Tools used for the Ancho Chili Hummus Recipe
Delicious Ancho Chili Hummus
I hope that you enjoy my Spicy Hummus Recipe as much as I do! Yes, this recipe does require making a fresh batch of chick peas, but the extra step is worth the effort. Note that one pound of chickpeas will yield approximately 6 cups of chickpeas. That said, you can use one pound of dried chickpeas to double this recipe.
Although you can eat this hummus immediately, I personally love for the flavors to chill and meld in the refrigerator for more than four hours. Serve this lovely Ancho Chili Hummus with pita chips, soft pita bread, or your favorite vegetables. If you have an extra dried ancho chili, you can amp up your presentation and use it as a garnish like in my photo above.
My delicious Ancho Chili Hummus is not only a perfect snack or side dish, but it is also a great dish that you can make ahead of time for your next party or potluck. If you enjoy incorporating peppers into your recipes, check out my Poblano Pepper Crema or my Award Winning Roasted Poblano Hummus.
[…] Spicy Hummus Recipe […]