My Calabrian Chili obsession is real and today it’s all about this Calabrian Chili Hummus.
Ever since posting that Calabrian Chili pasta last week, I’ve been finding other ways to use my calabrian chili paste! I’ve added it to a taco meat to give it some kick, I’ve tossed it into a salad dressing, and now I’m folding it into my favorite snack ever – hummus. Duh. It was only a matter of time right guys?
It’s the perfect snack. Smooth, creamy, a hint of spice and those epic homemade pita chips that you guys all love! Calabrian Chilis are usually at most grocery stores – Whole Foods for sure has them – but if not, I order them by the bucket load on Williams Sonoma or Amazon because I have a full blown addiction and if I ever ran out things would get ugly.
Calabrian Chili Hummus
Ingredients
For the Hummus:
- 1 15- ounce can garbanzo beans drained and PEELED
- 1/2 cup tahini
- 2-3 tablespoons freshly squeezed lemon juice more as needed
- 2-3 small cloves garlic
- 3/4 teaspoon kosher salt or more to taste
- Water as needed
- 2 tablespoons Calabrian Chili Paste
For the Pita Chips:
- 1/2 teaspoon kosher salt
- 2-3 teaspoons Gaby’s Go To Seasoning
- 3 5-inch pitas, sliced into 8 wedges each
- 2 tablespoons olive oil
Instructions
For the Hummus:
- In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps. Fold in the calabrian chilis
- Taste and adjust seasonings, adding more salt, garlic or lemon if needed. Serve it with pita wedges
For the Pita wedges
- Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and Gaby’s Go To powder in a small bowl; set aside.
- Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
- Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.
This sounds delicious. I have never used Calabrian chili before, but you can bet I will be looking for it now!
Looks good think I will try it.
Use the chick pea water.
My local Wegmans just started carrying Calabrian Chiles in oil and I bought some today! Looking forward to trying them in your Calabrian Chile recipes 🙂
Confused about the “peeled” canned garbanzo beans. Aren’t canned garbanzos already peeled?
no they have a little skin on them – you can watch more here! https://www.youtube.com/watch?v=mTMRfAI98X0
the calabrian chiles are in oil, but you refer to “paste”. Do you puree the stuff in the jar to make a paste?
correct – I just puree it with the hummus to break it up!
I just love all these flavored hummuses!
Yummm! I ordered that chili paste off amazon and
Have been looking for new ways to use it! It’s soooo good!
The colour of that chili oil is next level!! Love it so much!
Was just going to pipe in…its what I use to get the consistency I want.
I used about 4oz water. I love it. It’s really a perfect hummus.
what is the go-to seasoning in this recipe? and also, is the chili paste just chiles blended with olive oil and how long does the paste last in the fridge?
it’s here! https://www.williams-sonoma.com/products/gaby-dalkins-go-to-seasoning/
and yes the chile paste lasts in the fridge for MONTHS!
Extremely easy and super tasty hummus recipe.
This has become my go-to recipe for hummus. Can’t go wrong with it.
Thanks so much.
what brand and where do i get kosher Calabrian chili paste
I order it on amazon or williams sonoma!