Roasted Garlic and Chilli Hummus

Roasted Garlic and Chilli Hummus

A bowl of hummus with a side of pita and olives

Some like it hot!

Kicking up the traditional hummus a notch with this chilli and roasted garlic version. Rich in plant proteins, balanced in flavours and just on the edge of heat, this hummus is a must make for any chilli lover! Add more chillies to the recipe if you’re a sucker for chilli punishment!

  • Gluten free
  • Dairy free
  • Refined sugar free
  • Nut free
  • Vegan/Vegetarian
  • Cleanse program friendly


  • 1 medium head of garlic for roasting plus 2-3 additional raw cloves
  • 2-3 red Thai chillies or more if you dare
  • 1-2 tsp olive oil for roasting
  • 1/4 cup fresh lime juice 
  • 1 tbsp fresh lemon juice
  • 1/4 cup tahini
  •  3- 4 ice cubes
  • 2 cans drained and rinsed chickpeas
  • 1 tsp sea salt
  • Pepper to taste
  • 1/2 cup olive oil


  • Preheat oven to 400F and place head of garlic and chillies in a roasting dish and drizzle with olive oil. Place in oven about 30-40 minutes or until the garlic is soft. Let cool.
  • Place remaining uncooked garlic cloves in the blender with the lemon and lime juice and pulse to break up garlic.
  • Add tahini and ice cubes and puree on high to whip ingredients.
  • Add roasted chillies, garlic, sea-salt and pepper along with chickpeas and pulse.
  • Add olive oil and puree until smooth, wiping down sides of blender and using a tamper if necessary.
  • Remove from blender into air tight containers to store in either the fridge or freezer. Hummus stores well in the freezer for an accessible snack or dinner condiment.

Hummus makes a great nutrient dense, vegetarian, and protein rich dip for veggies and crackers, on sandwiches or with this Baked Beetroot Falafel recipe for a main course pita wrap or falafel bowl.

If you aren’t crazy about spicy hummus try this Lemony Beetroot Hummus instead.

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Inner Vision Health and Wellness Karyn Lawson RMT INHC