Saint Lucifer Spicy Hummus


  • 1/3 cups + 1 tablespoon extra-virgin olive oil

  • 4 large cloves garlic, thinly sliced

  • 2 teaspoons ground cumin

  • (2) 15 oz. cans chickpeas, drained and rinsed

  • 3 tablespoons tahini

  • 1/8 tablespoon Saint Lucifer Habanero Table Spice #11

  • 3 tablespoons fresh lemon juice

  • (1) 4 oz. jar of roasted red peppers

  • 1 fresh jalapeno pepper, minced

  • 1/2 tablespoon of kosher salt to taste


  • Combine the 1/3 cup olive oil with the garlic and cumin in a small saucepan.

  • Set over medium-low heat and cook until the garlic softens, about 3 minutes. Don't let the garlic brown.

  • Take the pan off the heat and let it cool completely.

  • Put the chickpeas, tahini, Saint Lucifer Habanero Table Spice #11, lemon juice, roasted red peppers, jalapeno, and salt in a food processor.

  • Remove the softened garlic out of the oil and transfer it to the processor (reserve the oil).

  • Turn food processor on, let it run for about 20 seconds, and then start slowly pouring the cumin oil through the opening of the machine.

  • Be sure to scrape the pan with a rubber spatula to get all of the cumin and oil.

  • Pour 1/4 cup cool water down the tube.

  • Stop the machine, scrape the sides of the bowl, and continue processing until the hummus is creamy and almost smooth.

  • Season to taste with more salt and lemon juice.

  • For best results, let the hummus sit at room temperature for an hour or two before serving so the flavors can meld.

  • To serve, spread hummus in a shallow dish and drizzle with the remaining 1 tablespoons oil.

Featured Recipe
Recent Recipes
Search By Tags
Contact Us
  • White Facebook Icon
  • White Twitter Icon
  • White Instagram Icon
  • YouTube

PO Box 165 Royersford, PA 19468

©2020 Saint Lucifer Foods