Spicy Hummus - My Vegan Cookbook

Spicy Hummus

  • COOK
    0 Mins
  • PREP
    10 Mins
    10 Mins

My go to quick summer time meal, hummus. This hummus recipe has a kick of hot sauce and the crunch of fresh sweet red peppers. I substitute the usual tahini paste that goes in hummus with peanut butter and toasted sesame oil. I never seem to have tahini on hand.

Only 5.50 grams of fat per 1/2 cup and a whopping 11.50 grams of fiber.

Original Release Date: May 30, 2012

Nutritional Facts
Servings 6Serving Size 1/2 Cup




  • 2 - 16-0z. Cans (3 & 1/2 Cups) Organic Gorbanzo Beans, Drained & Rinsed
  • 2 Garlic Cloves
  • 2 Medium Spring Onions or Scallions (Top & Bulb)
  • 1 Tablespoon Hot Sauce
  • 2 Teaspoons Toasted Sesame Oil
  • 2 Tablespoons Organic Natural Peanut Butter
  • 2 Teaspoons Paprika
  • 1 Teaspoon Garlic Powder
  • 1/4 Teaspoon Sea Salt or to taste
  • 2 Teaspoons Brown Sugar
  • Juice of 2 Lemons
  • 1/4 Cup White Cooking Wine
  • 2 Tablespoon Capers
  • 1 Medium Sweet Red Pepper, Finely Chopped
  • 2 Teaspoons Dried Parsley
  • 1 Teaspoon Freshly Cracked Black Pepper


Place everything in a food processor except for the last 4 ingredients: capers, red pepper, dried parsley and cracked pepper. Blend until smooth and then add to a medium sized mixing bowl and add the rest of the ingredients and stir in with a spoon.

mixing bowls
Original Food Photography & Original Recipe Text Copyright 2007-2020 Josh Latham. All Rights Reserved. Permission granted to reproduce for personal and educational use only. Commercial copying, hiring, lending is prohibited.