Calabrian Chili Hummus

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My Calabrian Chili obsession is real and today it's all about this Calabrian Chili Hummus.

Calabrian Chili Hummus from (@whatsgabycookin)


Ever since posting that Calabrian Chili pasta last week, I've been finding other ways to use my calabrian chili paste! I've added it to a taco meat to give it some kick, I've tossed it into a salad dressing, and now I'm folding it into my favorite snack ever - hummus. Duh. It was only a matter of time right guys?

Calabrian Chili Hummus from (@whatsgabycookin)

It's the perfect snack. Smooth, creamy, a hint of spice and those epic homemade pita chips that you guys all love! Calabrian Chilis are usually at most grocery stores – Whole Foods for sure has them – but if not, I order them by the bucket load on Williams Sonoma or Amazon because I have a full blown addiction and if I ever ran out things would get ugly.

Everything Hummus from (@whatsgabycookin)

Calabrian Chili Hummus

Author: Gaby Dalkin
5 from 4 votes
My Calabrian Chili obsession is real and today it’s all about this Calabrian Chili Hummus.
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Appetizer
Cuisine Mediterranean
Servings 4 people


For the Hummus:

  • 1 15- ounce can garbanzo beans drained and PEELED
  • ½ cup tahini
  • 2-3 tablespoons freshly squeezed lemon juice more as needed
  • 2-3 small cloves garlic
  • ¾ teaspoon kosher salt or more to taste
  • Water as needed
  • 2 tablespoons Calabrian Chili Paste

For the Pita Chips:

  • ½ teaspoon kosher salt
  • 2-3 teaspoons Gaby’s Go To Seasoning
  • 3 5-inch pitas, sliced into 8 wedges each
  • 2 tablespoons olive oil


For the Hummus:

  • In a food processor, add the drained and peeled garbanzo beans, tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, drizzle in 1 tablespoon of water at a time, until the hummus is silky smooth with absolutely zero clumps. Fold in the calabrian chilis
  • Taste and adjust seasonings, adding more salt, garlic or lemon if needed. Serve it with pita wedges

For the Pita wedges

  • Heat the oven to 400°F and arrange a rack in the middle. Combine the salt and Gaby’s Go To powder in a small bowl; set aside.
  • Place the pita wedges in a single layer on a baking sheet. Brush the tops with half of the olive oil and sprinkle with half of the salt mixture. Flip the wedges over and repeat with the remaining oil and salt mixture.
  • Bake until the chips are golden brown and crispy, about 12 to 15 minutes. Remove from the oven and immediately transfer the chips to a wire rack to cool. Can be served slightly warm or at room temperature.


Take the few extra minutes to peel your chickpeas. It's a bit fiddly but it's easy and you're guaranteed the smoothest hummus ever.

Nutrition Information

Calories: 474kcal | Carbohydrates: 50g | Protein: 15g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 12g | Sodium: 1280mg | Potassium: 426mg | Fiber: 8g | Sugar: 1g | Vitamin A: 96IU | Vitamin C: 6mg | Calcium: 163mg | Iron: 4mg
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  1. 5 stars
    Extremely easy and super tasty hummus recipe.
    This has become my go-to recipe for hummus. Can’t go wrong with it.

    Thanks so much.

  2. what is the go-to seasoning in this recipe? and also, is the chili paste just chiles blended with olive oil and how long does the paste last in the fridge?

  3. Yummm! I ordered that chili paste off amazon and
    Have been looking for new ways to use it! It’s soooo good!

  4. the calabrian chiles are in oil, but you refer to "paste". Do you puree the stuff in the jar to make a paste?

  5. My local Wegmans just started carrying Calabrian Chiles in oil and I bought some today! Looking forward to trying them in your Calabrian Chile recipes 🙂

  6. This sounds delicious. I have never used Calabrian chili before, but you can bet I will be looking for it now!

5 from 4 votes (2 ratings without comment)

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