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I know you are asking yourself "what in the world is chili hummus?". It's okay, I thought the same exact thing when this idea of "chili hummus" popped in to my head.  But then the


1 bowl

Total time

15 minutes




  • ¼-½ cup extra virgin olive oil (divided)
  • ½ cup yellow onion (roughly chopped)
  • 1 jalapeno (roughly chopped)
  • 2 (15 oz.) cans dark red kidney beans (drained and rinsed)
  • 2 tbsp spicy tomato juice
  • 1 tbsp tomato paste
  • 4 cloves garlic
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 ½-2 limes, zest and juice
  • salt and pepper (to taste)
  • cilantro, kidney beans, cheese, black olives (for garnish)
  • tortilla chips, for dipping


  1. Heat 1 Tbsp. olive oil in sauté pan at medium-high heat. Add chopped onion and jalapeno and cook until soft and browned, about 5-7 minutes.

    Add sautéed onion and jalapeno, kidney beans, 2 Tbsp. tomato juice, tomato paste, garlic cloves, spices, zest and juice of 1 lime and a dash of salt and pepper to a food processor; turn it on and drizzle in olive oil until it forms a smooth paste.

    Add more tomato juice if it is too thick, and add more lime juice if it needs more acidity. Process again until you reach desired consistency.

    Season with salt and pepper and other spices as desired {I like lots of chili powder!}. Garnish with cilantro, kidney beans, cheese, black olives and/or other toppings, as desired. Serve with tortilla chips for dipping!
  2. View the recipe instructions at The Gourmet RD

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