Chili Hummus

Hummus made with dark red kidney beans, tomato paste, spicy tomato juice, jalapeno and spices.


  • ½ cup extra virgin olive oil, divided
  • ½ cup yellow onion, peeled and diced
  • 1 jalapeno, roughly chopped
  • 4 cloves garlic, peeled and chopped
  • 2 15-ounce cans dark red kidney beans, drained and rinsed
  • 3 tablespoons spicy tomato juice
  • 2 tablespoons tomato paste
  • Zest and juice of 2 limes
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher or sea salt
  • ½ teaspoon ground black pepper
  • Cilantro, shredded cheddar cheese and black olives, for garnish
  • Tortilla chips, for dipping


  1. Heat 1 tablespoon olive oil in sauté pan at medium-high heat. Add chopped onion and jalapeno and cook until soft and browned, about 5-7 minutes. Stir in the garlic and saute 30-60 seconds or until fragrant.
  2. Add sautéed onion and jalapeno, kidney beans, tomato juice, tomato paste, garlic cloves, spices, lime zest and juice, salt and black pepper to a food processor. Pulse while drizzling in the olive oil until it forms a smooth paste, scraping the sides as needed. Add more tomato juice if it is too thick, and add more lime juice if it needs more acidity. Taste and adjust seasoning, if necessary.
  3. Garnish with cilantro, kidney beans, cheese, black olives and/or other toppings, as desired. Serve with tortilla chips for dipping.


Pairing Tip: Use this hummus as the "sauce" or spread for a breakfast burrito with chorizo, black beans, eggs and cheese.


Keywords: appetizer, healthy, easy, nutrient dense, simple, quick