Hummus en Fuego


I think “Hummus en Fuego” would be translated as “Hummus on Fire”.. Please correct me if I am wrong!  Hummus is the well known  “Levantine Arab dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt and garlic. It is a popular food throughout the Middle East.”(Wiki)

Hummus has been described as one the “oldest known prepared foods”, & has definitely evolved to have many variations not just around the world, but also micro world of the individual kitchens. I have posted a Spicy Red Pepper Hummus before, & often times at home, I whip up a Hummus with different beans & different flavors. When I saw this recipe in 101 Cookbooks – Hummus all spiced up with Hot Chile Oil & without Tahini & has Walnuts! – I went ahead & gave it a try…


Hummus en Fuego

Ingredients: (makes about 2 Cups)

Tips before you get started: (from 101 Cookbooks)

Rub the skins of the walnuts off a bit after you toast them; the skins can be a bit bitter.

Make the crushed red pepper oil a day or two ahead if possible.)

  1. 1/2 cup Extra-Virgin Olive Oil
  2. 2 Teaspoons Crushed Red Pepper flakes (more or less to suit your taste)
  3. 1/2 Teaspoon Paprika (more or less to suit your taste)
  4. 3/4 Cup Walnuts, toasted
  5. 2 Cups Cooked (or canned) Garbanzo beans/Chickpeas/Chana, drained
  6. 1-2  Garlic Cloves
  7. Juice of 1/2 a Lemon (about 2 tablespoons)
  8. 1/2 cup Hot Water
  9. a bit of Parsley (The original recipe used Cilantro)


To make the Hot Chile Oil:

Make the hot pepper oil a day or so ahead of time.

Heat the olive oil in a small pan for a couple minutes – until it is about as hot as you would need it to saute some onions, but not smoking & burned. Turn off the heat and stir in the crushed red pepper flakes. Set aside and cool,  & let the flavors steep & intensify for a day or two.

To make the Hummus:

Process the walnuts a  in the food processor,  until they are coarsely ground/of  sandy texture. Add most of the garbanzos/chickpeas,  2 tablespoons of the red chile oil with the flakes (the original recipe does not add the flakes) garlic, paprika and lemon juice. Now process until smooth. Drizzle in the water a bit at a time and puree more, until the hummus is creamy.  Taste, adjust the seasoning – more salt, more lemon juice, etc.

Serve , drizzled with plenty of the remaining oil and red pepper flakes. Garnish with Parsley or Cilantro & more Paprika.


Just Awesome! The spicier the better for us;-). The walnuts were a lovely addition too. I had made this fiery Hummus when we had some friends over & served it with little triangles of Pita Bread. They loved it! Just as there are a million ways to make Hummus, there are a million ways to use it than just with pita breads; we dip the raw veggies (yeah.. way better than the fat laden dips), & spread it on breads, mix it in with grain salads.

Hummus en Fuego is on its way to Susan’s MLLA #13, hosted by Sunshinemom of Tongueticklers.

Related Posts:

Spicy Roasted Red Pepper Hummus

Sweet & Spicy Fruit Chutney

Marinated Feta Cheese

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