Spicy Hummus (Oil-Free, Gluten Free)

Spicy Hummus – your favorite Mediterranean dip with a spicy southwest kick. 

I love salsa.  I love hummus.  Why not put the two together?  Um, yes please! It’s a great flavor combination and it’s also completely oil free! This Spicy Hummus is our go-to dip for all our snack time cravings. And with three kids, you know we have a lot of snacking moments around here! Use chips, crackers, raw cut veggies, or pita bread as a vehicle to get this goodness into your mouth! Sugar snap peas are my favorite with this spicy hummus recipe.

Hummus is generally made from chickpeas, tahini, lemon juice, garlic, and olive oil. And then topped with even more olive oil for serving. In order to make this hummus without oil, I used the salsa to loosen it up a bit. And it worked out so well!

Chips and salsa is one of my favorite, easy, go-to snacks.  Who am I kidding – it’s an addiction! Using this kicked up version of hummus instead of plain salsa ups the protein, flavor and fun a few notches.

Use your favorite salsa. My fave is Salsa Authentica from Trader Joe’s. It has a nice little kick of heat, but it’s not too much for the kids. By changing up the salsa, you also change up the taste of this recipe. A smoky chipotle salsa would be terrific too. Play around and make it your own!

You can find hummus in just about every grocery store these days, but save your money and make your own. It’s so easy – made all in the food processor! All you need are a few ingredients and a couple minutes. Done!

Spicy Hummus

I hope you love this Spicy Hummus as much as we do. If you try it, please come back and leave me a comment below with your feedback and star rating. You can also find me on social media. Be sure to tag @veggi_inspired and #veggieinspired so I’m sure to see it. Enjoy!

Spicy Hummus (Oil-Free)

Spicy Hummus - your favorite Mediterranean dip with a spicy southwest kick. 

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Course: Appetizer, Dip

Cuisine: dairy free, egg free, gluten free, oil free, refined sugar free, soy free, vegan

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 8

Calories: 70kcal

Author: Jenn Sebestyen

Ingredients

• ▢ 2 cups cooked chickpeas (or 1 15 oz can, drained and rinsed)
• ▢ 1 garlic clove (peeled)
• ▢ 2 tbsp tahini
• ▢ ½ tsp cumin
• ▢ 2 tbsp lemon juice
• ▢ ¼ tsp salt
• ▢ ¼ cup salsa (I like Trader Joe's Salsa Aunthentico, but use your favorite)

Instructions

• Process all ingredients in a food processor.
• If you like it a bit thinner, add more salsa (or water) 1 tbsp at a time.
• Serve with corn chips, tortilla chips, pita chips, assorted veggies or all of the above.

Notes

~Nutrition calculations will change based on the kind of salsa you use. Use these calculations as an estimation only.

 

 

 

Nutrition

Calories: 70kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Sodium: 269mg | Potassium: 30mg | Fiber: 3g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 20mg | Iron: 0.5mg

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More Delicious Dairy Free Dips to Love:

Vegan French Onion Dip

Creamy Cranberry Salsa Dip

Homemade Vegan Queso