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Fiery Five Pepper Hummus

Fiery Five Pepper Hummus

  • Prep

  • Ready In


Wake up your tastebuds with this twist on traditional hummus. Five different peppers combined with spices are the perfect complement to pita chips or baked whole wheat crackers. You may seed the peppers if you prefer a little less heat.

Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet


  1. Combine half the garbanzo beans with half the jalapeno, banana, Cubanelle, bell, and serrano peppers in a blender or bowl of a food processor. Add the olive oil, red pepper flakes to taste, cumin, sesame seeds, cayenne pepper, and garlic. Blend or pulse until well mixed. Stir in the remaining garbanzo beans and peppers. Pour in 1 tablespoon reserved garbanzo bean liquid, or amount required, to thin mixture to desired consistency, and blend until smooth.
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A word of caution: the longer it sits, the hotter it gets! When I wrote this recipe, I had just made a batch of this stuff. By the next day, the heat levels had nearly tripled. I would strongly suggest you eat what you make that first day! And I would definately seed the peppers!! That's why I gave my own recipe 2 stars.


YUM. I love hummus, and I like it hot. I want to eat this all day, but I'll pay for it tomorrow...I don't even care! I spread it on slightly warmed whole wheat pitas and topped with chipotle salsa and a dab of sour cream. Wait, I'm drooling again...gotta go

Patrick Luce

I thought this was great! Great job, SiNsGirl, and nice pic!