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Pepperoncini Hummus Recipe 
Ben Carraoli

Pepperoncini Hummus Recipe 

I have to confess—I never thought a simple twist on classic hummus could blow me away like this. The first time I tried making Pepperoncini Hummus, I couldn’t stop tasting it straight from the bowl! It’s tangy, slightly spicy, and has that creamy, dreamy texture I crave in dips.
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Total Time 15 minutes
Servings: 6
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 15- ounce can of chickpeas drained and rinsed
  • ¼ cup pepperoncini juice straight from the jar
  • 2 tablespoons tahini
  • ¼ teaspoon sea salt or to taste
  • Freshly ground black pepper to taste
  • ½ cup jarred pepperoncini rings chopped

Method
 

  1. I start by draining and rinsing my chickpeas to remove excess salt and ensure smooth blending. I also measure out the tahini, pepperoncini juice, salt, and pepper. Having everything ready makes the process faster and more enjoyable.
  2. Next, I add the chickpeas, tahini, pepperoncini juice, salt, and pepper to my food processor. I blend everything for about 2–3 minutes until it becomes silky smooth. I sometimes pause to scrape the sides with a spatula, ensuring no chickpeas are left unblended.
  3. After blending, I transfer the hummus to a bowl and gently fold in the chopped pepperoncini. This step adds texture and those tangy bursts that make every bite exciting. I avoid overmixing to keep the pieces intact.
  4. Finally, I scoop the hummus into a serving bowl and smooth the top. I love drizzling a little olive oil and sprinkling paprika on top for presentation. While you can eat it immediately, letting it chill for 30–60 minutes intensifies the flavor.

Notes

  • I always taste and adjust the seasoning at the end—it makes a huge difference.
  • For an extra creamy texture, peeling the chickpeas before blending works wonders.
  • If I want a slightly spicier kick, I add a few drops of extra pepperoncini juice.
  • Using fresh tahini versus old, separated tahini ensures smoother blending.
  • Letting the hummus rest in the fridge for an hour allows the flavors to marry beautifully.