Ready in minutes, this hot honey hummus is creamy and full of flavor with a hearty kiss of spicy sweetness.
I first tried this amazing appetizer at a Mediterranean restaurant here in Texas and haven’t been able to stop thinking about it.
This at-home version is even better than the original and makes a super speedy snack or app that’s great on pita, crackers, and veggies galore!
Move over ranch! I’m pretty sure this is my new favorite dip for carrots.
Because easy is the name of the game here, this recipe is made entirely with pantry staples.
That is, of course, if you consider hot honey a pantry staple. It’s amazing drizzled over pizza, flatbreads, and anything fried. Now it’s my new favorite hummus topping too!
HOT HONEY HUMMUS Ingredients
- chickpeas
- tahini
- olive oil
- hot honey
- paprika
- cumin
- sea salt
For even more spiciness, a little calabrian chili paste adds the most amazing flavor and heat! I mix a little into the hot honey I drizzle on top of the hummus. It’s optional but delish!
Let’s get our hummus on!
Hot Honey Hummus
Equipment
- small food processor *OR* immersion blender
Ingredients
- 15.5 oz can of chickpeas
- ¼ cup aquafaba (the liquid from the chickpea can)
- ¼ cup tahini
- 2-3 TBSP extra virgin olive oil
- 1 tsp hot honey
- ½ tsp ground cumin
- ½ tsp salt
- 2-3 TBSP ice water
TOP WITH…
- 2 TBSP hot honey plus extra to taste
- ⅛ tsp sweet paprika
- ½ tsp calabrian chili paste optional
Instructions
- Remove ¼ cup of liquid from the can of chickpeas and set aside. Drain and discard remaining liquid. For an optional garnish, reserve a few chickpeas for topping your hummus or pop open a second can if you want to add a bunch.
- Add chickpeas to a small food processor along with tahini, olive oil, hot honey, cumin, and salt. Add 2 tablespoons of the reserved aquafaba and blend on high speed until light and creamy.
- For creamier hummus that resembles a dip more than a spread (this is how my restaurant serves it and I love it!) add the remaining 1-2 tablespoons of aquafaba and blend. To thin further, blend in ice water, one tablespoon at a time, until desired consistency is reached.
- Transfer hummus to a bowl and top with reserved chickpeas (optional) and hot honey. Sprinkle with paprika.
- For a spicier hot honey, mix in some calabrian chili paste. Cayenne pepper can also be used for more spice.
- Feel free to add extra hot honey and paprika if desired. Serve with an assortment of dippers like pita bread, pita chips, crackers, and/or fresh vegetables. Enjoy!
Notes
Nutrition
Delicious Dippers – choose your favorites!
- carrot sticks or baby carrots
- celery sticks
- broccoli florets
- cauliflower florets
- sliced bell pepper
- cucumber sticks or slices
- cherry tomatoes
- crostini or sliced/torn baguette
- fresh pita bread or pita chips
- pretzels
- crackers
- cucumber sticks or slices
- sliced radish
- sugar snap peas
If you get a chance to try this hot honey hummus recipe, let me know!
Leave me a comment here (LOVE checking those daily!) and tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations.
Behind The Blog
I’m still going strong with my October reads over here. I just finished the Villains duology from V.E. Schwab (LOVED IT!!!!) and I’m starting Asylum by Madeleine Roux next.
In addition to my spooky reads, I’ve been on a horror movie kick and just made my way through all the Conjuring and Nun movies. Thinking of watching Insidious next.
What’s your favorite scary movie?
In other news, the entire fam has been listening to too much Chappell Roan and decided out 8-foot skeleton shall hereby be known as “Chappel Bone.” I love a good pun. The 12-foot skelly at my local library is named” R.L. Spine.”
Questions & Reviews
Omygosh!!! So freaking amazing!
Thank you, Ruth! So glad you enjoyed it!