Spicy Hummus + {An Edible Mosaic Cookbook + Middle Eastern Spices Giveaway}


Are you still planning your Super Bowl menu? Spicy hummus is a great option to have–not only is it healthy, but the spice will add great flavor to your spread!

The cool crunch of veggies mixed with this spicy, creamy hummus is a great pair.


Since part of my family is Lebanese we eat a lot of hummus. When I say a lot– I mean a lot! It makes an appearance at almost every family function we have. In my house in Chicago it isn’t any different. I love to have hummus in the refrigerator each week as an easy, healthy snack (check out the health benefits here). Recently I have been trying variations on normal hummus (don’t get me wrong I love plain old fashioned hummus) which started with this Roasted Red Pepper Hummus and has now moved onto this Spicy Hummus.

Spicy Hummus + {An Edible Mosaic Cookbook + Middle Eastern Spices Giveaway}

Prep time: 

Total time: 

Serves: 4

A creamy, healthy appetizer with a little kick--perfect for dipping vegetables, pita chip or pita bread.
  • 1 – 15.5 oz or 16 oz can of chickpeas (garbanzo beans)
  • ¼ cup reserved liquid from can of chickpeas (set aside separately)
  • juice of 1 lemon
  • ⅓ cup tahini
  • 1 garlic clove
  • 3 Tbps extra virgin olive oil
  • ½ tsp smoked paprika
  • ½ tsp crushed red pepper
  • 1 tsp cumin
  • 1 tsp coriander
  • Garnish options include a drizzle of olive oil, whole chickpeas, parsley, paprika and red pepper flakes (optional) and serve with pita chips, pita bread or vegetables.
  1. Drain chickpeas and set aside liquid from can along with a few chickpeas for garnish.
  2. Combine all ingredients in the food processor (except the reserved chickpea liquid). Blend for 30 seconds to 1 minute (blend longer for more creamy texture). Use the reserved chickpea liquid to add to the hummus and blend more if you feel you want a creamier texture.
  3. Place in serving bowl.
  4. Garnish ideas: chickpeas, paprika, parsley and a drizzle of olive oil.
  5. Serve immediately with fresh, warm pita bread, veggies or cover and refrigerate.
You can refrigerate the hummus in a covered container for up to a week. I believe that the key to a good hummus is taking a few tastes while making it. Blend the ingredients for 30 seconds, use the pita to taste a little bit and adjust to your tastes. If you want it to be a little creamier add a little of the reserved liquid and blend for another 30 seconds and so on. You can also adjust the spice according to your taste.

And now for this wonderful giveaway– a copy of An Edible Mosaic Cookbook, along with my favorite Middle Eastern spice sumac.

Edible Mosaic

An Edible Mosaic is a beautiful cookbook written by Faith Gorsky over at An Edible Mosaic.  The cookbook focuses on Middle Eastern cuisine and the food I grew up with and love.  I have been working my way through her cooking and some of my favorites include her Chickpea Salad with Lemony Mint Salad Dressing and her Simple Lentil Soup–you need to try these!  Faith’s cookbook will take you on a journey through Middle Eastern cuisine, as well as give you a glimpse into the culture and her travels.

To compliment the cookbook I am giving away Sumac. I have had a lot of readers say that they can’t find Sumac at the stores near them. This spice is delicious in salads, on meats, with vegetables and hummus.

Giveaway Details:

GIVEAWAY CLOSED. Congratulations to Natalie S (#23 picked through random.org). Check your email to receive your prize.

To Enter {required}:

1) Leave a comment in the comments section telling me what your favorite Middle Eastern food, recipe or spice is?

For additional entries (must leave a separate comment for each stating that you did it):

1) Follow A Cedar Spoon on Twitter

2) Follow A Cedar Spoon on Pinterest

3) Follow A Cedar Spoon on Facebook

Giveaway ends at Midnight CST on Monday, February 11th.  The winner will be announced on Tuesday, February 12th and I will mail out the prize shortly after. 

Disclaimer: Winner will be contacted via the email address used to leave a comment on this blog post. Winner will have 48 hours to respond before another winner is chosen. Open to US residents over the age of 18 only. No purchase necessary to enter.  

Good Luck!


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  1. says

    Hummus all the way. I could eat it by the spoonful. I’m intrigued by your recipe because I haven’t had great luck with hummus made from canned chickpeas. It never tastes as good as my favorite restaurants’ versions. I bought some dried chickpeas and want to try making it from scratch.

    • A Cedar Spoon says

      My family has always made hummus from canned chickpeas (at least my Grandma and Mom) so that is the way I have always had it and like the way it tastes.

      I have seen recipes using dried chickpeas but haven’t ventured to try it yet but hopefully soon. I would like to see the difference in tastes. Let me know if you try it and what you think.

  2. says

    I love these spiced chicken and tomato kebabs. They are slightly smoky and sweet! I also just love a good roasted chick pea… I know that isn’t inherently Middle Eastern, but it is still a great snack. I am alwasy making hummus. My husband really doesn’t eat it a lot but I go to town and I don’t even feel guilty! What a great giveaway, those spices can be pricey!!!

  3. Rachael {Simply Fresh Cooking} says

    Hummus is by far my fave. I make it all the time. I’ll have to give your recipe a try. Looks fab!

  4. says

    Mmmm! What a delicious hummus recipe! I really love the sound of the smoked paprika, cumin and coriander – what a perfect spice combo. Can’t wait to try this! Thank you for sharing :)

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