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Jun 5, 2008 02:23 PM

Tribe's Cracked Red Pepper Hummus

I am addicted to Tribe's (that's the brand name) Cracked Red Pepper Hummus. I would love to recreate it at home as I go thru about 2 tubs a week (I eat it for lunch everyday). I cannot find a good recipe for a this kind of spicy hummus. I don't want a chipotle flavor (It's not smokey in flavor, just spicy) and I don't want roasted red pepper flavor. Those seem to be the closest recipes I can find.

any recipe suggestions? Anyone else love this stuff?

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  1. OP here... Sorry---make that Cracked Chili Pepper Hummus ...NOT Red Pepper...

    ...The roasted red pepper recipes have invaded my brain!

    6 Replies
    1. re: tapas gal

      Not being snarky, but hummus is one of the most absrdly simple things to make, rinse a can of garbonzos and put them in the food processor with some lemon juice, salt, a little olive oil and liquid of choice to thin as needed. Add garlic if you're among friends. If you check the ingredients label on the Tribe package you'll probably see the same recipe.

      As far as the red pepper, it's probably just crushed/ground rep peppers as sold in any spice aisle. Tobasco or hot sauce is an easier to add liquid version. You might want to try harissa (middle eastern hot pepper paste) or chinese chili garlic paste. Once you make a plain batch you can experiment with different "mix-ins".

      This is one of those 5 minute appetizers I rely on during the warmer months, I keep a few cans of garbonzos handy as well as a can of dolmas and some good olives. In fifteen minutes you can have a platter of snacks on the table that look like you've been slaving all day.

      I laugh when I look at price people pay for hummus in stores. Again not being snarky, but when you realize how easy it is you'll smack youself.

      1. re: Scrapironchef

        How would it be with kimchi "the bacon of vegetables"?

        1. re: wolfe

          I'm working on a recipe that uses kimchi instead of grapeleaves to make dolmas....

          1. re: wolfe

            I am stealing this line...good early morn chuckle

            "the bacon of vegetables"

            Although for me - tomatos are the bacon of vegitables.

            1. re: janniecooks

              If you've got it, use it, but in a red pepper or heavy garlic version it gets kind of lost. If you want the flavor but can't find it, use a little toasted sesame oil from the asian market.

        2. tapas gal, I haven't had the Tribes hummus before but what it sounds like to me, is it is not made with bell peppers nor chipotle.

          Do you have a recipe for hummus? I have a couple if you want it. I would use a ground chili - New Mexico and Ancho (both ground) found at any Mexican Market fairly reasonably priced. Recently I made some beans, I got a great deal of spicy heat without using any fresh peppers, or sauces (which contain vinegar a lot of the time) which can throw off the pure spice taste. By now if you have a hummus recipe try adding 1 T of the dried chili to your batch, if you want more spice you can always add it. I so know what it's like chasing your favorite recipe, I do it all the time.
          Good Luck!

          9 Replies
          1. re: chef chicklet

            chef chicklet... yeah, I kinda figured there wasn't any bell pepper or chipotle but all I could find was recipes for that when I typed in "Spicy Hummus" or "Red Chili Hummus". Plus I will admit I have only tried Hummus one other time and the end result was very runny. The ground Chilis sound like they could work. I'd love a recipe if you want to toss me one. I know the ingredients just not the proportions. And I will admit I love the tahini in it even if it gets lost somewhat. I will probably try it both ways - if it absolutely seems the same with and without... then I will delete.. who needs the extra fat and calories!

            Scrapironchef - no snarky taken! I know it is a simple thing... I guess I am just more simple!! :)... I haven't had success so I thought I would just admit my weakness and appeal to you all!

            thanks everyone for the suggestions.

            1. re: tapas gal

              If your first attempt was runny try rinsing and drining the beans well. I start with a can of beans, a couple of garlic cloves and the juice of half a lemon to start, then add just enough water to get it to grind well in the processor, usually a couple of tablespoons. The olive oil is just a tablespoon or so and tends to emulsify and make the whole batch a litlle "fluffier". The rest of the ingredients tend to not to affect the consistency so I usually stir them in last.

              1. re: tapas gal

                sorry to respond so late I just read this and will get it for you tomorrw. It's very simple and you can make a good hummus without tahini using toasted sesame oil instead. I agree it needs lemon juice ( and zest), fresh parsley, lots of fresh garlic, salt and pepper. Oh yes! Make sure to drain the beans, that step is is crucial to flavor and texture. I will get the exact recipe tomorrow for you!!
                The once you get the base down, you can start to enjoy trying to make it with your chili powder. I know how addictiving the recipe I use is, I can only imagine what the one is like your used to having!

                1. re: chef chicklet

                  thanks! look forward to it...
                  thanks to everyone for their suggestions! If I perfect it I will post my add-ins.... I am thinking I will try both dried and fresh chilis to see which comes out better.


                  1. re: tapas gal

                    Creamy Hummus
                    2 cans garbonzo beans rinsed and drained
                    olive oil
                    6 fresh garlic cloves
                    6 T fresh lemon juice - 1 T lemon zest
                    2 T chopped fresh Italian parsley
                    1/4 C tahini paste or toasted sesame oil
                    2 tsp ground cumin
                    1 Tsp fresh cracked pepper
                    2 tsp sea salt
                    1/2 C Water

                    Place all but the water in a blender, add the olive oil a little at a time and then water to thin,don't add all the water just add a little at a time, until you like the consistency.
                    The I would add the ground chili powders...whirl the blender..
                    Adjust salt and pepper.
                    makes about 4 cups serve with toasted pita

                    1. re: chef chicklet

                      Thanks for the recipe... I'll give it a try this weekend!

                      1. re: chef chicklet

                        Could you subsitute the tahini paste/seasame oil for olive oil, or is that a big no-no?

                        1. re: chef chicklet

                          Chef Chik - I am making "greek pinwheels" as an appetizer for 50 people this weekend. I'm going to use your version of hummus - sounds devine - as my base and then layer with tabouli and feta. How does your version hold up vs supermarket brands (I'm a Tribe gal too). I will be making them the night before. Thanks for sharing!

                          1. re: mohotta

                            I've never tried the ops recipe can't help you there, but what I do known is that the hummus will hold up. Will it get soggy? I think that what you're making is the correct combination and itwill hold nicely...

                2. On their website, they list the ingredients as chickpeas, lemon juice, water, tahini, canola oil, spices, salt, citric acid,sodium citrate, natural flavor. And they show a drawing of a long, red pepper, that looks like this:


                  1. I see this is a pretty old post, but for the sake of those who stumble upon it from Google like I did, here's how I do it:

                    Roast a red pepper and half of a head of garlic (cut up and drizzle with olive oil and bake in the oven at 425F for 25 min)

                    Add the roasted garlic and pepper to 1 can of drained chickpeas, juice from half of a lemon, 1 tbsp sesame tahini, 1 tbsp extra virgin olive oil, 1 tsp of salt, 2 tsp of chili powder, and blend in a food processor until homogeneous. Add back the water from the chickpeas as needed to get desired consistency. Add in more salt, chili pepper, or a little sugar to taste.

                    Have fun and hope this helps!