Adjusted by Kim but originally from:

Difficulty: Easy (but need a food processor)

Time needed: 15 – 20 min


–        1/2 cup extra-virgin olive oil
–        1 1/2 teaspoons crushed red pepper flakes
–        3/4 cup walnuts, toasted
–        2 cans of garbanzo beans, drained
–        2 medium cloves of garlic
–        Juice of 1/2 a lemon (about 2 tablespoons)
–        1/2 cup hot water
–        Salt to taste (about a teaspoon – 7 or 8 shakes)


Olive Oil & Red Pepper Flakes

101 Cookbooks suggests making the hot pepper oil a day or so ahead of time but who has time for that?! If you do by all means go for it but if not, the recipe is still good!

  1. Heat the olive oil in a small saucepan for 2-3 minutes. Make sure it doesn’t get too hot or else you will burn the red pepper flakes you are about to put into it.
  2. Turn off the heat and stir in the crushed red pepper flakes. Set aside and let cool, ideally for a day or two – to let the flavor really develop. If not, at least for 20 min.


  1. Toast the walnuts in the oven for 5 minutes. Literally just put on a cookie sheet and toast at 350 degrees.
  2. To make the hummus, give the walnuts a spin in the food processor, just until they are a sandy texture.
  3. Add the garbanzos, 1 or 2 tablespoons of the red chile oil (oil only, no flakes), garlic, and lemon juice. Process until smooth.
  4. Drizzle in the water a bit at a time and puree more, until the hummus is creamy.
  5. Let the food processor run for 1-2 minutes to make sure it is done.
  6. Taste and adjust the seasoning to your liking…more salt, more lemon juice, etc.

Serve in a shallow bowl, drizzled with plenty of the remaining oil and red pepper flakes. I like to add any remaining garbanzo beans at this point as well as some olives and a bit of chopped cilantro for the final touch.  This recipe is great with any kind of cracker or veggie.

TOP SECRET: Being from New Mexico, I also like to use this same recipe and add a cup of hot green chile to the hummus. It gives it a good kick!

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