Thai Chili Hummus is creamy, spicy, and packed with flavor—perfect for dipping with veggies or flatbread.
Thai Chili Hummus: Spicy, Creamy, and Totally Addictive
We just got back from a few weeks in Thailand, and I brought home a big bag of dried Thai chilis—because of course I did. They’re a little harder to find at my local grocery store, so I figured they’d come in handy for Thai omelets, curries, or anything else I’m craving when fresh chilis aren’t around. I’m also just obsessed with anything spicy, so the idea for this Thai Chili Hummus came naturally. Topped with sesame seeds and peanuts, it hits all the right notes. And I won’t lie—Costco’s spicy hummus totally made me realize that hummus doesn’t always have to be mellow. This one brings the heat, and I’m here for it.
Why You’ll Love This Recipe
Spicy and Flavorful: It’s not just heat—this hummus has layers of lime, garlic, and tahini.
Ultra Creamy: Boiling and peeling the chickpeas gives it that super smooth texture.
Totally Plant-Based: Vegan, dairy-free, and full of protein thanks to the chickpeas and tahini.
Great for Meal Prep: Make a batch and keep it in the fridge all week for snacking or bowls.
Love the Toppings: Peanuts, sesame, olive oil, and cilantro bring it all together.
Ingredient Highlight: Dried Thai Chilis
These little chilis are fiery, fragrant, and a staple in Thai cooking. When rehydrated, they blend beautifully into sauces and dips, infusing the hummus with a deep heat and a slightly smoky undertone. They’re small, but mighty—so start slow and build your heat level from there!
Madly Delicious Must-Know Tips & Questions
- Rehydrate First:
Pour boiling water over your dried Thai chilis and cover for 10–15 minutes. This softens them and mellows their bitterness just enough for blending. - For the Creamiest Hummus:
If you’ve got the time, peel your chickpeas. It’s a little extra effort, but it makes a difference! - Toppings Matter:
The combo of chopped peanuts, sesame seeds, and a drizzle of olive oil is magic—don’t skip it. - Can I use fresh Thai chilis instead?
You can, but fresh chilis will have a sharper, more raw heat compared to the deeper, smokier profile of dried ones. If using fresh, start with 1–2 and taste as you go. - How long will this keep?
Store in an airtight container in the fridge for 4–5 days. Give it a stir before serving. - What if I don’t have aquafaba?
You can use water, but aquafaba adds creaminess and helps everything blend better.
Let’s Dish: Did You Know?
Hummus has been a staple in Middle Eastern cuisine for centuries, with origins dating back to at least the 13th century. Traditionally made with chickpeas, tahini, lemon, and garlic, it’s beloved across the Levant and Mediterranean regions. While every country has its own version and story, hummus has stood the test of time as a versatile, protein-rich dish that pairs beautifully with bread, veggies, or even bold modern twists—like this Thai chili version.
Love a spicy dip? Then try my Thai Chili Hummus!
Packed with heat, lime, and creamy tahini, this is the hummus you didn’t know you were missing. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Thai Chili Hummus
Equipment
- Blender
Ingredients
- 1 (15-ounce) can chickpeas, drained and rinsed (save the liquid from the can – see below)
- ½ cup aquafaba, divided (liquid from the can of chickpeas)
- 4-8 dried Thai chilis (I started with 4 and doubled for more heat; adjust to taste)
- ¼ cup tahini
- 1 small garlic clove
- 3 tbsp lime juice (about 2-3 limes)
- ½ tsp salt, adjust to taste
- 2-3 ice cubes
- Flatbread or fresh veggies, for serving
Toppings
- Chopped peanuts
- Sesame seeds (white or black)
- Drizzle of olive oil
- Chopped cilantro
Instructions
- Rehydrate the Chilis: Place 4–8 dried Thai chilis in a heatproof bowl. Pour boiling water over them, cover with a dish towel, and let sit for 10–15 minutes until soft. Drain and set aside.
- (Optional) Remove Chickpea Skins for Extra Creaminess: Bring a small pot of water to a boil. Add the drained chickpeas and boil for 3 minutes. Drain and immediately transfer to an ice bath. Rub the chickpeas between your hands to loosen the skins. Skim and discard the skins, then drain the chickpeas from the ice bath.
- Blend the Hummus: In a blender or food processor, combine the chickpeas, re-hydrated chilis, ⅓ cup aquafaba, ¼ cup tahini, 1 small garlic clove, 3 tbsp lime juice, ½ tsp salt, and 2–3 ice cubes. Blend for 90 seconds until smooth.
- Adjust As Needed: Taste and adjust. Add more chilis for heat, more salt to taste, or extra aquafaba for thinner consistency. Blend again for 45–60 seconds until silky.
- Plate & Top: Scoop into a shallow serving bowl. Top with peanuts, sesame seeds, olive oil, and cilantro.
- Serve: Enjoy with fresh veggies, flatbread, or crackers.