I love Sabra’s Supremely Spicy Hummus, but I can’t always find it at my local grocery store. It was time to take matters into my own hands and decide my own destiny. It’s also just fun to make homemade versions of store-bought stuff. I like knowing exactly what’s in my food, and most of the time it tastes better, too. 

I tested different ingredients, studied the nutrition info on Sabra's website, and looked at a bunch of other "copycat" recipes to find the best Supremely Spicy Hummus copycat recipe. My mission was a success, and it's actually super easy to make.

Here’s the winning recipe:

Ingredients:

For the hummus base:

• 15 oz chickpeas, rinsed and drained

• ¼ cup water

• 2 tbsp tahini

• 2 tbsp olive oil

• 2-3 cloves garlic, minced

• ¼ tsp salt

• Juice from ½ lemon

• Cayenne pepper, to taste

• 1 tsp cumin

For the supremely spicy pepper paste:

• ½ red bell pepper, roughly chopped

• Goya hot pickled red peppers, drained

• ½ tbsp olive oil

Directions:

1. Add all of the ingredients for the base hummus to a food processor and blend until smooth. Set aside. 

2. To make the supremely spicy pepper paste, first add red bell pepper and olive oil to a blender or food processor. Blend until combined. (I actually think I over-blended mine—I will leave a little more texture next time.) Grinding with a mortar and pestle would work well too.

3. Next, mince the hot pickled red peppers. The amount you choose to use really depends on how spicy you want the finished hummus to be. I used 1.5 - 2 tbsp.

4. In a small bowl, add the minced hot pickled peppers to the blended red bell pepper and give it a quick stir to combine. 

5. Make a little pool of spicy pepper paste in the center of your hummus base. Enjoy!