Kris Carr

Kris Carr

Kris Carr Recipes

Smoky Southwestern Hummus

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  • 1 can chickpeas, drained and rinsed (or 1 3/4 cups cooked chickpeas)
  • 3 tablespoons ice-cold water
  • 3 tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 teaspoon ground chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • Black pepper to taste


1. Place all ingredients in a food processor fitted with the S blade and pulse to combine.

2. Scrape the bowl down with a spatula, then blend for a full 2 minutes, or until the hummus is super creamy.

3. Serve with veggies or crackers.

Hummus will keep for up to 6 days in an airtight container in the fridge.

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