Spicy Arbol Chilli Hummus

Spicy Arbol  Chilli Hummus
With roasted  sunflower seeds
¼ cup plus 3 Tbl olive oil
10g Tio Pablo Arbol Chillis
1 cup, cooked chickpeas plus 3 Tbl brine or cooking water
1 large clove garlic, minced
2 Tbl Tio Pablo Spicy Roasted Sunflower Seeds, plus more for garnish
1 tsp salt
2 Tbl lemon juice
Coarse black pepper, to taste
½ tsp sweet paprika, plus more for garnish


De-stem the Arbol chillis and remove seeds if you do not want too much spice (I leave in the seeds)


In a frying pan or wok, heat up 3 Tbl oil and cook the chillis until they brown, about 1 minute or less. Set aside to cool.


In a food processor, add the Arbol in its oil, garlic and salt and pulse one or two times. Next add the chickpeas, chickpea water or brine, sunflower seeds, lemon juice and about 1/8 of the olive oil and pulse a few more times. Then add the remaining oil, paprika and a pinch of black pepper and process until smooth. Season with salt and pepper as necessary, and add a bit of extra water if too thick.


Serve with a dollop of yoghurt, a sprinkle of paprika, a sprinkle of roasted sunflower seeds and coriander. Delicious as a dip for corn tortilla cheese quesadillas.

Products used in this recipe

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