This Hot Honey Hummus takes the beloved Middle Eastern dip and gives it a contemporary twist that balances traditional flavors with a touch of heat and sweetness. Perfect for gatherings, as an appetizer, or simply enjoyed with fresh vegetables and warm pita, this recipe delivers a memorable flavor experience that’s both comforting and exciting.
Hot Honey Hummus Recipe
4
portions15
minutes211
kcalLaissez l'écran de votre appareil allumé
Ingrédients
440 g 1 lb chickpeas
60 g 1/4 tasse tahini
2 cuillères à soupe 2 cuillères à soupe extra virgin olive oil
2 cuillères à soupe 2 cuillères à soupe jus de citron frais
2 2 gousses d'ail
1/2 cuillère à café 1/2 cuillère à café sea salt
1/4 cuillère à café 1/4 cuillère à café cumin moulu
3 cuillères à soupe 3 cuillères à soupe hot honey
1 Pinch 1 Pinch paprika fumé
Equipement
Food processor- silicone spatula
- large bowl
Directions
- Drain the chickpeas, reserving ¼ cup of the liquid (aquafaba). For an ultra-smooth hummus, gently rub the chickpeas between your hands to remove the skins.
- Add the chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin to your food processor.
- Process for 1 minute until the ingredients are combined but still chunky.
- Add 2 tablespoons of the hot honey and the reserved chickpea liquid.
- Continue processing for 3-4 minutes until completely smooth and creamy, stopping to scrape down the sides as needed.
- Taste and adjust seasonings if necessary, adding more salt or lemon juice as desired.
- Transfer the hummus to a serving bowl and use the back of a spoon to create a swirl pattern on top.
- Drizzle the remaining tablespoon of hot honey and a little extra olive oil over the hummus.
- Sprinkle with a pinch of smoked paprika if desired for extra color and flavor.
Notes
- For extra smoothness: Warm your chickpeas for 2-3 minutes in the microwave before blending. The heat helps create an even creamier texture.
