Thai Chili Hummus
This Thai Chili Hummus is a fiery, creamy twist on classic hummus—blended with rehydrated Thai chilis, bright lime, and tahini for silky texture. Topped with peanuts, sesame, and cilantro, it’s perfect with veggies or flatbread.
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.
Notes
Fresh vs. Dried Thai Chilis
If using fresh Thai chilis instead of dried, you’ll get a brighter, more immediate heat versus the deeper, smoky flavor that comes from rehydrated dried chilis. Start with 1–2 small fresh chilis and adjust from there.
Chili Heat for Dried Chilis
Start with 4 chilis for mild heat; up to 8 for a serious kick. Remove seeds to tame the spice.
Aquafaba vs. Water
Aquafaba adds extra creaminess; plain water works in a pinch.
Tahini Quality
A smooth, well-stirred tahini makes for a creamier hummus—avoid brands that are too gritty.
Make-Ahead
Hummus can be made 1 day in advance and stored in an airtight container in the fridge.
Removing Skins on Chickpeas
Skipping this step still yields a tasty dip, but removing skins makes it ultra-smooth.
Storage
Store for up to a week in an air-tight container.
Nutrition
Serving: 1 servingCalories: 145kcalCarbohydrates: 10gProtein: 5gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 250mgPotassium: 180mgFiber: 3gSugar: 1gVitamin A: 150IUVitamin C: 6mgCalcium: 35mgIron: 1.4mg
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