Hummus with guajillo peppers

Add a mexican twist to your traditional hummus. Enjoy with nachos, crudités or spread in your sandwich as substitute for mayonaise.


  • 2 cups of cooked chickpeas
  • 1/3 cup of olive oil
  • 4 tbsp. tahini paste
  • 1 small onion, coarsely chopped
  • 3 garlic cloves, minced
  • 2 dry guajillo peppers (remove seeds and veins for a mild flavour)
  • 2 limes, the juice
  • 2 tbsp. apple cider vinegar
  • 1/3 tsp. of cumin (optional)
  • salt and pepper to taste


In a small bowl put the guajillo peppers and cover with water; soak for 20 minutes or until the peppers are tender.

In a small skillet fry the onion, garlic cloves and guajillo peppers; reserve.

In a food processor blend the chickpeas, onion, garlic, peppers and tahini paste with olive oil, lime, vinegar, salt, pepper and cumin.

Suggested serving: Sandwich with hummus spread, avocado, lettuce and tomatoes.

Author: Aída Guerra

Foodie, Mexican-Canadian with a passion to share my favourite recipies.