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Sweet Chili Hummus

July 27, 2018 by Nicole Collins

At least there’s hummus.

Guys, do you mind if I take a moment just to be a little extra honest with you today? I mean, I know you love that, right?

OK, so here’s the deal. I have been going through it lately. I’m finding it so hard to find motivation to do anything. But, I have like 1,000 things that I could and should be doing at all times.

I’m usually a super organized person, and I’m usually 10 steps ahead of myself. But lately, I just can’t seem to get it together. I have not been able to find inspiration anywhere!

I’ve got all these pictures that I just can’t seem to make myself sit down and edit; but the more I collect, the less I want to sit down and work on them. I’ve got all these recipes that I also can’t seem to make myself sit down and type up. I’ve got this huge DIY kitchen makeover project that I was so excited to start a few weeks ago when I ordered all of the items I needed to start the project. But now that it’s all here, I just can’t seem to make myself get started. All I want to do is snuggle and watch Netflix. And, that’s pretty unlike me these days. I don’t know what’s going on with me lately!

Recently, I’ve just found myself in a position where I have a lot on my plate. I’ve always been one for the extracurriculars, but I’ve got my hands in A LOT of cookie jars these days. Don’t get me wrong. I love it! I think I’m just starting to tucker out a bit. Maybe that’s all it is. Maybe, I just need a vacation.

SOON! The Yummy Muffin goes international in just 3 months!

That still seems so far away, though.

Anyways, I guess I must be in a funk or something. But, I’m trying so hard to get out of it.

And, at least there’s hummus.

When the idea for today’s recipe struck, it was the first time in a hot minute that I was excited to do a little work. The inspiration hit me hard! I was just work, work, working away at home on Monday when I got this idea for a hummus recipe that I just couldn’t get out of my mind. And, I knew it was meant to be when I had every ingredient that I wanted available right there for me in my pantry. So, I didn’t even have to put out any extra effort to whip up what ended up becoming the most delicious hummus ever. This hummus must be magical or something.

So what are we making today? Today, we’re having Sweet Chili Hummus!

It’s funny, because hummus used to be one of those things that I didn’t care for. But now, I’m obsessed!

This hummus is so easy to whip up, and it’s got kind of an Asian vibe to it. I love fusion dishes, so this totally qualifies as that. All we need is a can of chickpeas, some limes, some tahini, a little soy sauce, and some thai sweet chili sauce. Throw it all in a blender, and you’re done!

When I think of hummus, I usually think of garlicky hummus. I don’t know why I associate it like that. But, this hummus is not that at all. We’re relying on the natural creaminess of the chickpeas for flavor. Plus, there’s a really nice sweetness from the chili sauce, a little hit of heat from some chili flakes we sneak in there, and a really nice unctuous quality that the soy sauce adds with its umami flavor. It’s so creamy and finger lick’in good!

Or spoon lick’in good! Yes, I ate this straight from the spoon!

I chose to use some ancient grain tortilla chips as my dipper, because I like the sesame seeds in the chips (which matches my theme). But, veggie dippers are excellent too! And, don’t forget your garnish of scallions and sesame seeds! That just ties this dip all together.

Hey…I just realized we’re having dip twice in one week. Anyone mad about that? Didn’t think so…

Ok guys, as always, thanks for baring with me today. And remember; when all else fails, at least there’s hummus.

Enjoy, and let’s eat!


Sweet Chili Hummus

Serves: about 1 cup Print


  • 1 can (15.5 oz) garbanzo beans (chickpeas), drained and rinsed

  • 2 tbsp olive oil

  • 2 tbsp tahini paste

  • 2 tbsp water

  • Juice of 2 limes

  • 3 tbsp thai sweet chili sauce

  • 2 tsp soy sauce

  • ¼ tsp crushed red chili flakes

  • chopped scallions and sesame seeds, for garnish

  • seedy tortilla chips and veggies, for serving


  1. In the bowl of a food processor, add chickpeas, olive oil, tahini, water, lime juice, chili sauce, soy sauce, and crushed red chili flakes. Process until smooth, scraping down the sides as necessary. Garnish with chopped scallions and sesame seeds. Serve with cut veggies and tortilla chips.

Recipe notes:

*This hummus can be stored in the fridge for about a week.

*You can find thai sweet chili sauce in the international aisle of the grocery store with the Asian products. Tahini is generally in the same area.

*The texture of your hummus will depend on how long you run the food processor. The longer you let it go, the smoother it will be.

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