Yay - first one to post. I love hummus and thanks for the red pepper olive oil idea. Another winner.

Making hummus rules (and I love the spicy oil idea)! It's just one of those things I feel silly buying at the store when it's so easy to do at home. I have a post on my blog about a red-lentil pate that includes wakame. Adding sea veggies to a spread like this is an easy way to add a nutritious punch.

I'm so thrilled to have found a hummus recipe that doesn't call for expensive tahini!

I love hummus, I make it almost every week. I've never added walnuts though, it sounds like a great idea!

I love hummus, and I love spicy foods, so this is like a match made in heaven for me!

Oh my godness, that looks sooo good! I'm making that for lunch tomorrow.

With the addition of the firey oil, I think my husband may even love this hummus recipe - can't wait to try both!

I've tasted it last wednesday in Rome, Italy, exceptional food! :)

Fabulous idea Heidi! I love chilli houmous and also olive houmous but haven't combined the two (the olive homous I usually get has delicious fat green olives in it - I can recommend those as an addition to houmous too!).

Walnuts instead of tahini is really appealing - somehow it seems like an autumnal twist on the traditional recipe. I wonder if this spicy version would work better in sandwiches too? Sometimes the houmous flavour seems to get a bit "lost" in among the bread and the salad.

I LOVE 'fire oil' from Italy that my cousin's friend brought over. How long do you think the fire oil will keep after making it?

I love Hummus with heat. When I buy homemade hummus from my favorite store, they always include pickled peppers with the order. I usually puree them together but this sounds way better!

Great idea. Lauren Chattman has a recipe with habeneros and oil but this one seems lots easier!

this looks really good! and easier than traditional hummus recipes! i lovelovelove hummus, but frankly the best, easiest one to get around here is costco's. and this causes me all sorts of guilt. thanks for saving me from pergatory, heidi!

I LOVE love love hummus... and just as I was reading it I thought about those crackers. It was so great to see you'd pair them together as well!

I might just make this for my midnight snack tonight!

Thanks, Heidi!

annie, tahini doesn't have to be expensive--it simply adds to an "authentic" taste. you can make your own by whirring toasted sesame seeds in your food processor, drizzling in enough olive oil to render the consistency you like.

I carry crushed Aleppo Pepper at my store, and if you leave it in some olive oil for about 20 minutes, it flavors the oil and turns it a gorgeous bright red. I don't like heating oils to infuse them, as this muddies the flavor of the oil. The Aleppo has a fruity and light grassy flavor up front and then the heat builds, although it doesn't scorch your taste buds.

Also, your book is selling very well here.
Waiting for it to get cool on the Coast to make your Split pea soup...

I love it that something that looks so decadent is actually so healthy. Hooray for olive oil and chickpeas -- never did a finer pair meet. I'm with you on the chili oil too -- I have a high tolerance and love the kick. I keep it on hand too -- have made it with several varieties of dried heirloom peppers.

Heidi et al, I just have to share my latest discovery with you: Cosmic Kale Crunchies. Raw and dehydrated - not fried - and crispy and yummy as anything. Covered in tahini and soy...these things are addictive (albeit a little expensive). And, they're local! Made in Santa Cruz.

http://www.superherosnacks.com/

That is one beautiful plate of hummus. It sounds like a wonderful combination.

Love hummus - can't wait to try this!!

Now you've got me thinking about those crackers, and wanting to make something like this to pair them with...I'm not much for cooking, but I may have to try this one out. ;)

That sounds gorgeous! I do so love hummus.

And you have reminded me - which I had forgotten until this minute - that my grandmother used to make chilli sherry: she would soak whole dried chillies in cheap sherry for about three weeks, and use the result to flavour soups, stews, etc. You can top up the sherry as necessary!

That looks fantastic. I just started getting into the chick pea thing. I actually just posted a recipe for honey roasted chick peas that turned out great.

My sister loves all things spicy, I might have to make your oil with red pepper flakes for her for Christmas! Great idea!

www.slim-shoppin.com

What is obvious about your recipes and photos is the excellence and pride with which you share them. I love the nutrition focus, which is so helpful for those of us on the go, like myself, clueless sometimes about what to make for dinner. Just a healthy idea for me, means so much. Your presentation and food combinations are much appreciated. I knew I needed more walnuts.... Can't wait to try this recipe. Thank you for making my world a better place.

Wow! This sounds so good. Do you always make your hummus with nuts as opposed to tahini? Or do you use tahini sometimes also? Do you prefer one way over the other? I have tahini that I just bought in the fridge, but I like the idea of using walnuts instead.

wow. i've never been able to get my olive oil noticeably spicy in 20 minutes. it usually takes a few weeks. maybe i have slow peppers...!!!!!

Have to try this, I always make hummus, never thought to use walnuts. I have used sprouted almonds instead of beans.

Thank you so much! Amazing pictures! This is one of my favorites - just incredible. Your presentation is marvelous, doll! ;)

Must make that fire oil now! Crushed red pepper is in almost everything I make (wish my hubby liked it though!)

Thanks Heidi!

I love hummus, but have not been eating it as much lately, due to the nutritionals. I suppose that is due to the tahini paste, so I would definately try it without!

I practically LIVE for spicy foods, so this recipe is PERFECT :-)

This is so fantastic Heidi! I love that you used walnuts instead of tahini and I love even more that there are olives on top. Again, a great creative twist on the original.

Wow! Your hummus looks amazing. I have the recipe printed and ready to try this evening. Our recipe for Traditional Lebanese Hummus suggests to add Jalapenos for a spicy kick, but I equally love your idea of using homemade crushed red pepper oil, especially since it's so easy to make. Another simple way to add a little heat to your meal: marinate prawns, or better yet, seasonal veggies, in crushed red pepper oil prior to grilling - Outstanding!

Score! This is officially the first recipe in which I have everything necessary just a-waitin' in the kitchen and/or pantry (though it's hardly the first I've drooled over).

The photo makes me drool! Your site always inspire me to take the time and prepare my food- once again, you've done it! Store bought just seems weak in comparison. Keep up the tasty work!

no tahini? i'm surprised!

I cannot wait to try this recipe! It looks beyond delicious!

I cannot wait to try this recipe! It looks beyond delicious!

How peculiar, just two says ago I was wondering why I had never seen a recipe using flavored olive oil in hummus. This one sounds lovely!

What a perfectly wonderful idea! And boy did you capture a good picture of it :)

the 'building a natural food pantry" section is so amazing! it's exactly what we needed! thanks so much, heidi!

(i wanted to comment on the section itself but i guess comments must be disabled? or i wouldn't have posted here...)

HS: Thanks Eva, I just put those pages up last night - I need to add a couple things to them, but it's a start. Glad you found them helpful. - h

This sounds wonderful and I have a bottle of hot pepper oil that would work great!

why would anyone pass up the opportunity to have some tahini??

So... I'm very intrigued by this fire oil, but no uses (other than hummus and maybe spicy salad dressing) are coming immediately to mind... What else do you like to use it for, Heidi? Besides olive oil crackers, I mean!

HS: Let's see, I've cooked eggs in it, used it drizzled over pasta, rice, and other grains, as a finishing oil for soup...It's hard to go wrong :)

I am SO glad I found this because I am not a big tahini fan. The flavored oil sounds very yummy, and I just thought of making an infused oil a couple hours ago. I have olive oil and crushed red pepper flakes, so here we go! :)

By the way, can't wait to find a copy of your book!

could you do the red pepper oil idea with saffron threads?

my last attempt at hummus was a failure but this sounds good so I may give it another go.

Well, if it were served to me in a restaurant, as shown, I might have to send it back. But the idea has merit though maybe a bit too deconstructed....

This looks so utterly delicious! I make about 10,321 versions of hummus each year (sadly, not an exaggeration), but I've never tried chili and walnut. What an excellent idea, and I'm salivating at the thought....

Your site is gorgeous. Nice typography for a non-flash web site.

Really.

I have been meaning to try and make my own hummus for ages, but kept forgetting to buy tahini. I do however have an overproductive walnut tree... problem solved! It tasted great by the way - I still had some peperoncino oil hiding away behind a bottle of vinegar so I used that.

I make hummus on a regular basis (okay, maybe once a month), and usually use whole sesame seeds and blitz 'em up in my cuisinart before adding everything else.

I don't dig heat, but you've given me a fantastic idea for doing more flavored oils... garlic, rosemary, maybe some thyme. Thanks for the ideas!

Heidi dear, I think you meant "wary" instead of "weary." Love the spicy oil idea though.

HS: Heh. Indeed, that is exactly what I meant. Thanks for the heads up.

My husband loves hummus with pepper! That is truly the best hummus picture I've ever seen!

Another great and simple idea. It had not occurred to me that tahini can be replaced with other nuts/seeds. I also like Maeve's idea of using whole sesame seeds.

Just want to let you know I LOVE your five-minute tomato sauce. I never need to buy spaghetti sauce in the jar again. I use it on pasta and pizza and its great (and much better for you). Thanks.

Another great and simple idea. It had not occurred to me that tahini can be replaced with other nuts/seeds. I also like Maeve's idea of using whole sesame seeds.

Just want to let you know I LOVE your five-minute tomato sauce. I never need to buy spaghetti sauce in the jar again. I use it on pasta and pizza and its great (and much better for you). Thanks.

Heidi,
Sounds yummy and anything spicy is an automatic winner to make my tastebuds dance! I do rendition of my homemade hummus where I give a quick whirl to some cilantro and jalapenos in the processor and drizzle in some olive oil to make a pesto . I dollop this on top of my hummus and give a quick swirl of olive oil and serve with some really good kalamata olives, tomatoes and onion...yum yum. And of course, you cannot forget some fresh pita along side!

I just love your presentation... and I love spicy food... so I would be adding a ton of chilly pepper flakes :)
Your blog is wonderful

I just love your presentation... and I love spicy food... so I would be adding a ton of chilly pepper flakes :)
Your blog is wonderful

What a lovely photo and a lovely idea!

mmmm ... I made hummus this morning to take to work for lunch and I thought tossing in a few chopped sundried tomatoes was a snazzy idea ... but this looks even better! As I read your post, I started thinking - maybe a little harissa would be a nice source of heat as well?

After making the Lemony Chickpea Stirfry and loving it, this will be the next chickpea recipe to try. Thanks for such inspirational ideas that are so tasty.

All I can say is Wow!!