Smoky Red Chili & Garlic Hummus with Toasted Coriander Oil
Smoky Red Chili & Garlic Hummus with Toasted Coriander Oil
This isn't your everyday hummus. A quick toast of whole coriander seeds and red chili powder in warm coconut oil turns into a glossy, smoky swirl that soaks into every bite. It comes together in twenty minutes and disappears just as fast.
What You'll Need
Two simple components: a classic creamy hummus base and a smoky spiced oil that goes on top.
The Hummus Base
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 2 tbsp Organic Garlic Granules
- 1/2 tsp Fine Ground Himalayan Pink Salt
- 1/2 tsp Organic Black Peppercorns, freshly ground
- 3-4 tbsp cold water, as needed
Smoky Coriander-Chili Oil
- 3 tbsp Organic Coconut Oil
- 1 tbsp Organic Coriander Seeds
- 1 tsp Organic Red Chili Powder
- 1/2 tsp Organic Red Chili Flakes
- Fresh parsley and warm pita, for serving (optional, but recommended)
Step by Step
Blend the base
In a food processor, combine chickpeas, tahini, lemon juice, garlic granules, salt, and black pepper. Blend until thick and slightly grainy, scraping down the sides as needed.
Thin to silky
With the motor running, stream in cold water one tablespoon at a time until the hummus turns pale, light, and creamy. Taste and adjust the salt.
Toast the coriander
Warm coconut oil in a small skillet over medium heat. Add whole coriander seeds and toast for 1-2 minutes, swirling the pan, until fragrant and lightly golden.
Bloom the chili
Remove the skillet from the heat and stir in red chili powder and chili flakes. The residual warmth will bloom the spices into the oil without letting them scorch or turn bitter.
Swirl and finish
Spread the hummus into a shallow serving bowl and make a shallow well in the center with the back of a spoon. Pour the warm coriander-chili oil over the top and let it pool into the swirls.
Garnish and serve
Scatter chopped fresh parsley over the top and serve right away with warm pita, crackers, or crisp vegetables for dipping.
For a smoother hummus, peel the chickpeas by rubbing them in a towel before blending — it takes a few extra minutes but rewards you with an ultra-silky texture.
The Spices Behind the Dip
Common Questions
Can I make this hummus ahead of time?
Yes. The plain hummus base keeps well covered in the fridge for up to four days. Make the coriander-chili oil fresh right before serving so the seeds stay crunchy and the color stays vibrant.
What can I use instead of coconut oil?
Olive oil works fine if that's what you have on hand, though coconut oil gives the spiced topping a subtly rounder, slightly toasty flavor that pairs well with the coriander.
Is this recipe very spicy?
It's mild to medium as written. For more heat, add an extra pinch of red chili flakes to the oil, or serve with extra flakes on the side for guests who like it hotter.
Can I skip the food processor?
A blender works well too — just add the water gradually and stop to scrape down the sides so the chickpeas break down evenly into a smooth puree.
What should I serve alongside this dip?
Warm pita wedges, cucumber spears, carrot sticks, and toasted pita chips all work beautifully. It also makes a great spread inside a wrap or sandwich.
