Eddie Jackson’s Spicy Hummus | Food Network

Eddie adds a little heat to the timeless dip with smoky adobo sauce, and he tops it with chile-lime seasoning!
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Chipotle with Tajin
Level: Easy
Overall: 10 min
Active: 10 minutes
Yield: 3 cups (720 milliliters).


2 15-ounce (425-gram) cans chickpeas, drained and canning liquid scheduled.
1/2 cup (120 milliliters) tahini.
Juice of 1 big lemon.
1 tablespoon adobo sauce, from canned chipotle peppers in adobo.
1 1/2 teaspoons ground cumin.
1 1/4 teaspoons garlic salt with parsley, such as Lawry's.
1/4 teaspoon newly ground black pepper.
1/4 cup (60 milliliters) extra-virgin olive oil, plus more for sprinkling.
Tajin spices, for serving.


In a food processor, pulse the chickpeas 2 to 3 times just to start breaking down the beans. Include the tahini, lemon juice, adobo sauce, cumin, garlic salt, and black pepper. Pulse 2 to 3 times more to integrate the active ingredients.

Continue to pulse as you slowly add the chickpea liquid, then the olive oil, till the hummus is smooth and creamy with no visible sign of whole chickpeas.

Transfer the hummus to a serving bowl, drizzle with more olive oil, and sprinkle with the Tajin seasoning prior to serving. Leftovers will keep, covered and cooled, for 3 to 5 days.

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Eddie Jackson's |Food Network.

Eddie Jackson's | Food Network

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About the Author: Yvette Cook


  1. I’ve always bought hummus from the local mega-mart. This looks so fantastic that l’m gonna have to dip into the canned garbanzo bean stash and make this for Sunday brunch so my kids can taste something amazing! Thanks Eddie! You’re the best chef on Food Network. Approachable,interesting,learned,and most importantly,fun!!

  2. Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen

  3. 1:19 Oh, no, no, NO! ALWAYS use fresh garlic, but the salt IS important because your hummus will be bland if you don’t use enough salt!

  4. 1:33 GOOD, always use fresh lemon juice, but you can use lime juice in a pinch because the acid in the citrus cuts the fat of the tahini!

  5. My favorite way to eat hummus is spread it on tortilla, cover it with fresh baby spinach leaves, roll it and slice it into pinwheels! It’s an awesome appetizer!

  6. I’ve always wanted to make my own. I used to buy it but it looks easy. I printed the recipe lol. Can you use a blender?

  7. He’s like a robot reading lines. Great camera work .. Those spices do not go into hummus sir. You just bastardized that completely 🤢

  8. Fresh Hummus is awesome!!! So many flavor options. That chili lime seasoning sounds delicious.

  9. There is a Humus Amongus! I love hummus, and it’s good for you! Even store bought hummus is pretty good, because it’s such a simple dish. It’s hard to mess up.

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