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Cayenne and Flaxseed Hummus

Appetizers, Dips + Spreads, Food, Healthy, Savory, Small Bites, Weekday Approved
By Emma Chapman

Cayenne and Flax Seed Hummus (via abeautifulmess.com)Hummus is one the BEST snack foods, right? It’s creamy, flavorful, good for you (unless you’re allergic to chickpeas or something), and it goes so well with my other snack love: chips!

Cayenne and Flax Seed Hummus (via abeautifulmess.com) This version is sort of a surprise. It looks pretty unassuming. And then the initial first taste is pretty, um, normal too. You taste the creaminess of the chickpeas and oil, and you get a little flavor from the lemon and garlic. But then it hits you: spice! This hummus turns up the heat with a little kick from cayenne, one of my all-time favorite spices. You can adjust this based on how spicy you prefer things, but I totally recommend going to the edge of what you think you might like here as it’s kind of what makes this hummus fun. 🙂

Simple hummus ingredientsCayenne and Flaxseed Hummus

1 can (15 oz.) chickpeas (also called garbanzo beans)
1 to 2 cloves of garlic, mine was quite large so I left it at just one
1 tablespoon flaxseeds
1/4 teaspoon cumin
1 1/4 teaspoons cayenne*
1 teaspoon salt
juice from half a lemon (approx. 2 tablespoons)
1/3 cup olive oil

*If you aren’t sure how spicy you might like it, maybe you tend to like things less spicy, then start with only 3/4 teaspoon cayenne and taste after you’ve made the hummus. You can always blend more in, but if it gets too spicy for you, then it’s pretty impossible to scale it back. I really like this at the 1 1/4 teaspoons cayenne, so that’s what I’ve listed in the ingredients.

No tahini hummusFirst, drain and rinse the chickpeas. I like to remove the skins as it makes the final texture just a little smoother and creamier. But this is not necessary, only an option.

In a food processor or good blender, add the chickpeas, garlic, flaxseeds, spices, salt, and lemon juice. Give that a good blend, then turn off your processor and scrape down the sides. If you have a processor (or blender) that allows you to leave an opening in the top while it’s running, then use this to drizzle the olive oil in while it runs. If not, just add the oil in 2-3 batches. You don’t want to add it all at once as it might not blend as well as if you add it slowly.

Taste and add more salt, cayenne, or even pepper if you think it needs it.

Cayenne and Flax Seed Hummus (via abeautifulmess.com) When you’re ready to serve, you can drizzle on a little more olive oil or squeeze on the remaining lemon juice. Whatever you don’t consume, store in an airtight container in the refrigerator for up to a week. Honestly it will probably last longer than a week, but hummus goes fast at our house so we never have it stored longer than this.

I am really into these blue corn tortilla chips right now, but I also enjoyed this with carrot sticks and even a sliced granny smith apple. The sweet and tart apple went surprisingly well with the heat of the hummus. xx. Emma

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Cayenne and Flaxseed Hummus

Ingredients

  • 1 can 15 oz. chickpeas (also called garbanzo beans)
  • 1 to 2 cloves of garlic mine was quite large so I left it at just one
  • 1 tablespoon flaxseeds
  • 1/4 teaspoon cumin
  • 1 1/4 teaspoons cayenne*
  • 1 teaspoon salt
  • juice from half a lemon approx. 2 tablespoons
  • 1/3 cup olive oil

Instructions

  1. *If you aren’t sure how spicy you might like it, maybe you tend to like things less spicy, then start with only 3/4 teaspoon cayenne and taste after you’ve made the hummus. You can always blend more in, but if it gets too spicy for you, then it’s pretty impossible to scale it back. I really like this at the 1 1/4 teaspoons cayenne, so that’s what I’ve listed in the ingredients.
  2. First, drain and rinse the chickpeas. I like to remove the skins as it makes the final texture just a little smoother and creamier. But this is not necessary, only an option.
  3. In a food processor or good blender, add the chickpeas, garlic, flaxseeds, spices, salt, and lemon juice. Give that a good blend, then turn off your processor and scrape down the sides. If you have a processor (or blender) that allows you to leave an opening in the top while it’s running, then use this to drizzle the olive oil in while it runs. If not, just add the oil in 2-3 batches. You don’t want to add it all at once as it might not blend as well as if you add it slowly.
  4. Taste and add more salt, cayenne, or even pepper if you think it needs it.
  5. When you’re ready to serve, you can drizzle on a little more olive oil or squeeze on the remaining lemon juice. Whatever you don’t consume, store in an airtight container in the refrigerator for up to a week.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions. 

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