Hummus en Fuego Recipe
A beautiful, spicy hummus recipe made from pureed garbanzo beans, toasted walnuts, and spicy crushed red pepper oil finished with a few chopped olives and a bit of cilantro.
I keep homemade crushed red pepper oil on hand to use as a simple condiment and flavor accent. I call it fire oil, and it couldn't be easier to make. Sprinkle crushed red pepper flakes in hot olive oil, let it cool, and ignore it. The flavor lights up over the next day or two, and the longer I leave it, the better. I also make hummus regularly to eat as an afternoon snack, but until now it hadn't occurred to me to combine these two favorites. So here you have it, a hummus of sorts made from pureed garbanzo beans, toasted walnuts, and spicy crushed red pepper oil. The rustic red pepper flecks and translucent olive oil are set against the creamy backdrop of the pureed beans. To finish things off, I couldn't resist a few oily, black olives and chopped cilantro - both of which I had on hand.
If you are wary of spicy foods, add the oil incrementally, or dilute it to your tastes with more olive oil before using. This is one of those recipes where you really need to do adjust to your own individual tastes. My only regret was not baking up a batch of these olive-oil crackers.
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Hummus en Fuego Recipe
A couple tips before you get started - rub the skins of the walnuts off a bit after you toast them, it's nothing I really pay too much attention to for a recipe like this, but the skins can be a bit bitter and tannic. And again, make the crushed red pepper oil a day or two ahead if possible.
1/2 cup extra-virgin olive oil
1 1/2 teaspoons crushed red pepper flakes3/4 cup walnuts, toasted
2 cups cooked (or canned) garbanzo beans, drained
1 medium clove garlic
juice of 1/2 a lemon (about 2 tablespoons)
1/2 cup hot water1/4 cup oil-cured olives, chopped
a bit of chopped cilantro
Make the hot pepper oil a day or so ahead of time by heating the olive oil in a small saucepan for a couple minutes - until it is about as hot as you would need it to saute some onions, but not so hot that it smokes or smells acrid or burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two - to let the flavor really develop.
To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture. Add most of the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy and billowy. I tend to let the food processor run for a minute or so at this point, it incorporates air into the puree and makes it a nice texture. Taste, adjust the seasoning - more salt, more lemon juice, etc.
Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.
Makes roughly 2 1/2 cups..
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Where do I get good garb beans in Cleveland?
Tried it last night, and we loved it. I don’t usually like hummus you buy at a store – kind of bland – but this was awesome. 🙂
it looks evan better than i make it!
I love the sound of this recipe. As a side note to those who are turned off by “expensive tahini” I found that purchasing “sesame paste” from Asian markets works just as well and is at much more reasonable price.
hey when making hummus from scratch save the water you cook the chick peas in, and remember salt them when cooked not before. add juice of three lemons and lots tahini, but in balance with the chickpeas. At this point when you are blending the chickpeas (garbanzos) with the other ingredients, add some of the cooled cooking juices to the mix, it makes for a more flavoursome and finer textured hummus. try it, its the secret
Yummie
But the James Beard Award is the pinnacle as far as I am concerned. I live by his recipes in “New Fish Cookery”.
Building what on Annie said, I’m glad to have a hummus recipe that doesn’t call for expensive and HIGH FAT tahini!
Hottie!
(the hummus) 😉
We make a similar hummus at home though I find that using dried chickpeas rather than canned chickpeas gives a much better taste. I also use habanero and fresh mint.
if you’re in a hurry, fire oil is available in the asian foods section in most relatively thorough groceries. i’m not sure i’d want to give up tahini for walnuts, but it’s worth a try. and i always add a dash of toasted sesame oil to my hummus. every single time i serve it i’m asked for the recipe because it tastes “a little different” from regular hummus. and to those of you buying pre-made hummus from the store, you must stop! it’s one of the easiest foods to make in the world! 1 can garbanzos, drain off 1/4 of the liquid, fill the rest of the can up with olive oil, a few t-T of sesame oil, throw in food processor with the juice of one lemon, a few cloves of garlic and a dash of sea or kosher salt. process and you’re done. it literally takes less than 5 minutes and is a billion times better than the spackle they sell in groceries.
I love hummus and buy a very good brand that is made spicy with the addition of red pepper ~ yummo… now I will try this version too but will also add my favorite thing to put in hummus too… pine nuts!thanks for another great recipe.
I love the simple, rustic flavors in this dish, and the photo is mouth-watering
yum, Yum, YUM! I’m making this today on my day off. One question, can you leave the fire oil out after you make it, or should it be refrigerated?
Wow – this is like a cross between hummus and harissa, sounds amazing!!
Thank you thank you for this recipe! I love hummus!
http://www.foodista.com
I have been making hummus for years, having traveled a lot to the Middle East, but it never occurred to me to use walnuts instead of tahina: what a great idea! Thanks Heidi.
I tried my on spin on hummus using ground almonds, lime juice and red peppers. You can use as much or as little “heat”i, depending on your palate, but it’s worth a shot!
I want to swim in it. It just looks absolutely gorgeous, and I imagine it really punches up the flavor.
All I can say is Wow!!
After making the Lemony Chickpea Stirfry and loving it, this will be the next chickpea recipe to try. Thanks for such inspirational ideas that are so tasty.
mmmm … I made hummus this morning to take to work for lunch and I thought tossing in a few chopped sundried tomatoes was a snazzy idea … but this looks even better! As I read your post, I started thinking – maybe a little harissa would be a nice source of heat as well?
What a lovely photo and a lovely idea!
I just love your presentation… and I love spicy food… so I would be adding a ton of chilly pepper flakes 🙂
Your blog is wonderful
I just love your presentation… and I love spicy food… so I would be adding a ton of chilly pepper flakes 🙂
Your blog is wonderful
Heidi,
Sounds yummy and anything spicy is an automatic winner to make my tastebuds dance! I do rendition of my homemade hummus where I give a quick whirl to some cilantro and jalapenos in the processor and drizzle in some olive oil to make a pesto . I dollop this on top of my hummus and give a quick swirl of olive oil and serve with some really good kalamata olives, tomatoes and onion…yum yum. And of course, you cannot forget some fresh pita along side!
Another great and simple idea. It had not occurred to me that tahini can be replaced with other nuts/seeds. I also like Maeve’s idea of using whole sesame seeds.
Just want to let you know I LOVE your five-minute tomato sauce. I never need to buy spaghetti sauce in the jar again. I use it on pasta and pizza and its great (and much better for you). Thanks.
Another great and simple idea. It had not occurred to me that tahini can be replaced with other nuts/seeds. I also like Maeve’s idea of using whole sesame seeds.
Just want to let you know I LOVE your five-minute tomato sauce. I never need to buy spaghetti sauce in the jar again. I use it on pasta and pizza and its great (and much better for you). Thanks.
My husband loves hummus with pepper! That is truly the best hummus picture I’ve ever seen!
Heidi dear, I think you meant “wary” instead of “weary.” Love the spicy oil idea though.
HS: Heh. Indeed, that is exactly what I meant. Thanks for the heads up.
I make hummus on a regular basis (okay, maybe once a month), and usually use whole sesame seeds and blitz ’em up in my cuisinart before adding everything else.
I don’t dig heat, but you’ve given me a fantastic idea for doing more flavored oils… garlic, rosemary, maybe some thyme. Thanks for the ideas!
I have been meaning to try and make my own hummus for ages, but kept forgetting to buy tahini. I do however have an overproductive walnut tree… problem solved! It tasted great by the way – I still had some peperoncino oil hiding away behind a bottle of vinegar so I used that.
Your site is gorgeous. Nice typography for a non-flash web site.
Really.
This looks so utterly delicious! I make about 10,321 versions of hummus each year (sadly, not an exaggeration), but I’ve never tried chili and walnut. What an excellent idea, and I’m salivating at the thought….
Well, if it were served to me in a restaurant, as shown, I might have to send it back. But the idea has merit though maybe a bit too deconstructed….
could you do the red pepper oil idea with saffron threads?
my last attempt at hummus was a failure but this sounds good so I may give it another go.
I am SO glad I found this because I am not a big tahini fan. The flavored oil sounds very yummy, and I just thought of making an infused oil a couple hours ago. I have olive oil and crushed red pepper flakes, so here we go! 🙂
By the way, can’t wait to find a copy of your book!
So… I’m very intrigued by this fire oil, but no uses (other than hummus and maybe spicy salad dressing) are coming immediately to mind… What else do you like to use it for, Heidi? Besides olive oil crackers, I mean!
HS: Let’s see, I’ve cooked eggs in it, used it drizzled over pasta, rice, and other grains, as a finishing oil for soup…It’s hard to go wrong 🙂
why would anyone pass up the opportunity to have some tahini??
This sounds wonderful and I have a bottle of hot pepper oil that would work great!
the ‘building a natural food pantry” section is so amazing! it’s exactly what we needed! thanks so much, heidi!
(i wanted to comment on the section itself but i guess comments must be disabled? or i wouldn’t have posted here…)
HS: Thanks Eva, I just put those pages up last night – I need to add a couple things to them, but it’s a start. Glad you found them helpful. – h
What a perfectly wonderful idea! And boy did you capture a good picture of it 🙂
How peculiar, just two says ago I was wondering why I had never seen a recipe using flavored olive oil in hummus. This one sounds lovely!
I cannot wait to try this recipe! It looks beyond delicious!
I cannot wait to try this recipe! It looks beyond delicious!
no tahini? i’m surprised!
The photo makes me drool! Your site always inspire me to take the time and prepare my food- once again, you’ve done it! Store bought just seems weak in comparison. Keep up the tasty work!
Score! This is officially the first recipe in which I have everything necessary just a-waitin’ in the kitchen and/or pantry (though it’s hardly the first I’ve drooled over).
Wow! Your hummus looks amazing. I have the recipe printed and ready to try this evening. Our recipe for Traditional Lebanese Hummus suggests to add Jalapenos for a spicy kick, but I equally love your idea of using homemade crushed red pepper oil, especially since it’s so easy to make. Another simple way to add a little heat to your meal: marinate prawns, or better yet, seasonal veggies, in crushed red pepper oil prior to grilling – Outstanding!
This is so fantastic Heidi! I love that you used walnuts instead of tahini and I love even more that there are olives on top. Again, a great creative twist on the original.
I practically LIVE for spicy foods, so this recipe is PERFECT 🙂
I love hummus, but have not been eating it as much lately, due to the nutritionals. I suppose that is due to the tahini paste, so I would definately try it without!
Must make that fire oil now! Crushed red pepper is in almost everything I make (wish my hubby liked it though!)
Thanks Heidi!
Thank you so much! Amazing pictures! This is one of my favorites – just incredible. Your presentation is marvelous, doll! 😉
Have to try this, I always make hummus, never thought to use walnuts. I have used sprouted almonds instead of beans.
wow. i’ve never been able to get my olive oil noticeably spicy in 20 minutes. it usually takes a few weeks. maybe i have slow peppers…!!!!!
Wow! This sounds so good. Do you always make your hummus with nuts as opposed to tahini? Or do you use tahini sometimes also? Do you prefer one way over the other? I have tahini that I just bought in the fridge, but I like the idea of using walnuts instead.
What is obvious about your recipes and photos is the excellence and pride with which you share them. I love the nutrition focus, which is so helpful for those of us on the go, like myself, clueless sometimes about what to make for dinner. Just a healthy idea for me, means so much. Your presentation and food combinations are much appreciated. I knew I needed more walnuts…. Can’t wait to try this recipe. Thank you for making my world a better place.
That looks fantastic. I just started getting into the chick pea thing. I actually just posted a recipe for honey roasted chick peas that turned out great.
My sister loves all things spicy, I might have to make your oil with red pepper flakes for her for Christmas! Great idea!
http://www.slim-shoppin.com
That sounds gorgeous! I do so love hummus.
And you have reminded me – which I had forgotten until this minute – that my grandmother used to make chilli sherry: she would soak whole dried chillies in cheap sherry for about three weeks, and use the result to flavour soups, stews, etc. You can top up the sherry as necessary!
Now you’ve got me thinking about those crackers, and wanting to make something like this to pair them with…I’m not much for cooking, but I may have to try this one out. 😉
Love hummus – can’t wait to try this!!
That is one beautiful plate of hummus. It sounds like a wonderful combination.
Heidi et al, I just have to share my latest discovery with you: Cosmic Kale Crunchies. Raw and dehydrated – not fried – and crispy and yummy as anything. Covered in tahini and soy…these things are addictive (albeit a little expensive). And, they’re local! Made in Santa Cruz.
http://www.superherosnacks.com/
I love it that something that looks so decadent is actually so healthy. Hooray for olive oil and chickpeas — never did a finer pair meet. I’m with you on the chili oil too — I have a high tolerance and love the kick. I keep it on hand too — have made it with several varieties of dried heirloom peppers.
I carry crushed Aleppo Pepper at my store, and if you leave it in some olive oil for about 20 minutes, it flavors the oil and turns it a gorgeous bright red. I don’t like heating oils to infuse them, as this muddies the flavor of the oil. The Aleppo has a fruity and light grassy flavor up front and then the heat builds, although it doesn’t scorch your taste buds.
Also, your book is selling very well here.
Waiting for it to get cool on the Coast to make your Split pea soup…
annie, tahini doesn’t have to be expensive–it simply adds to an “authentic” taste. you can make your own by whirring toasted sesame seeds in your food processor, drizzling in enough olive oil to render the consistency you like.
I LOVE love love hummus… and just as I was reading it I thought about those crackers. It was so great to see you’d pair them together as well!
I might just make this for my midnight snack tonight!
Thanks, Heidi!
this looks really good! and easier than traditional hummus recipes! i lovelovelove hummus, but frankly the best, easiest one to get around here is costco’s. and this causes me all sorts of guilt. thanks for saving me from pergatory, heidi!
Great idea. Lauren Chattman has a recipe with habeneros and oil but this one seems lots easier!
I love Hummus with heat. When I buy homemade hummus from my favorite store, they always include pickled peppers with the order. I usually puree them together but this sounds way better!
I LOVE ‘fire oil’ from Italy that my cousin’s friend brought over. How long do you think the fire oil will keep after making it?
Fabulous idea Heidi! I love chilli houmous and also olive houmous but haven’t combined the two (the olive homous I usually get has delicious fat green olives in it – I can recommend those as an addition to houmous too!).
Walnuts instead of tahini is really appealing – somehow it seems like an autumnal twist on the traditional recipe. I wonder if this spicy version would work better in sandwiches too? Sometimes the houmous flavour seems to get a bit “lost” in among the bread and the salad.
I’ve tasted it last wednesday in Rome, Italy, exceptional food! 🙂
With the addition of the firey oil, I think my husband may even love this hummus recipe – can’t wait to try both!
Oh my godness, that looks sooo good! I’m making that for lunch tomorrow.
I love hummus, and I love spicy foods, so this is like a match made in heaven for me!
I love hummus, I make it almost every week. I’ve never added walnuts though, it sounds like a great idea!
I’m so thrilled to have found a hummus recipe that doesn’t call for expensive tahini!
Making hummus rules (and I love the spicy oil idea)! It’s just one of those things I feel silly buying at the store when it’s so easy to do at home. I have a post on my blog about a red-lentil pate that includes wakame. Adding sea veggies to a spread like this is an easy way to add a nutritious punch.
Yay – first one to post. I love hummus and thanks for the red pepper olive oil idea. Another winner.
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