Creamy Hot Honey Hummus.
This hot honey hummus is one of our favorite snacks! The hummus is incredibly creamy, with hints of sweet heat. Topped with chickpeas and a drizzle of hot honey, it’s so great with crackers, veggies or used as a dressing and dip!
Snack time!
This hot honey hummus is the best dreamy, super creamy snack that you can easily make at home in a matter of minutes. It’s simple, flavorful and something you can enjoy all week long.
I mean, just LOOK at how insanely creamy this is! I adore it. Give me a spoon please!
Or all the pita chips.
If there is one thing I love and can eat with everything, it’s hummus. Hummus with pretzels and pita chips, some veggies, spread on sandwiches on wraps, thinned out into a dressing, used as a dip for any meat and more. I will seriously use it for ANYTHING!
My kids will even use it as a dip for chicken fingers or roasted broccoli.
And sure, I love a crazy, fancy hummus. I make a ton of different ones often, like caramelized onion and dill pickle. But this hot honey hummus is like a very elevated simple, plain hummus. A nice neutral flavor with just a punch of heat.
Meaning it goes with absolutely everything.
I know that there was a big trend of peeling every chickpea a few years ago to create an insanely smooth hummus. And that’s incredible. But I don’t have time for that – no way, no how.
My two ways for creating an extraordinarily smooth hummus include pulverizing the heck out of them in my food processor for many many minutes – like scraping the side over and over and blending. And then, streaming in ice cold water.
I don’t know how it works so well, but the ice cold water helps the chickpea situation get very smooth. It ends up with an almost whipped texture that is hard to resist.
I also like a good amount of tahini in my hummus. It’s what makes the flavor stand out so much – you actually find yourself thinking “WHY IS THIS SO GOOD?!”
Yes. In all caps. That’s how we think.
But really, it is wonderful. A little lemon, lots of salt and pepper, fresh garlic cloves (the best) and then a good glug of hot honey.
I like to add the hot honey right to the hummus mixture in the food processor (obviously), but then I also drizzle it on top. And I always save a few chickpeas from being pulverized because adding them to the top just looks a little fancy.
It makes the hummus feel special, like its restaurant quality-good.
P.S. you should definitely make my homemade pita bread. It’s the best!
Hot Honey Hummus
Hot Honey Hummus
Ingredients
- 2 (14 ounce cans) chickpeas, drained and rinsed
- 4 garlic cloves, minced
- ⅔ cup tahini
- ¼ cup hot honey, plus more for drizzling
- ½ lemon, juiced
- kosher salt and pepper
- ¼ to ½ cup ice water
- olive oil for drizzling
Instructions
- First, reserve a few chickpeas off to the side so you can sprinkle them on top of the hummus when it is finished.
- Place the chickpeas, garlic, tahini, hot honey, lemon juice and ½ teaspoon each of salt and pepper in the bowl of your food processor. Blend and pulse for 2 to 3 minutes, scraping down the sides to mix every 30 seconds or so. Really make sure everything is completely blended!
- With the processor on, stream in the ice water. Continue to blend until super smooth and creamy. Taste the hummus. Add more salt and pepper if needed - then blend until smooth and taste again.
- Spread the hummus in a bowl or on a plate. Top with the remaining chickpeas. Drizzle with olive oil, then a big drizzle of hot honey. Sprinkle all over with salt and pepper. Serve!
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I appreciate you so much!
What an ideal dip!
