Bacon Hummus


Preparation info

  • Difficulty


  • Makes about

    2 cups

Appears in

The Bacon Bible

The Bacon Bible

By Peter Sherman and Stephanie Banyas

Published 2019

  • About

Hummus is so popular that you will find it just about everywhere these days. What you may not find, however, is hummus made with bacon fat—and garnished with bacon, too. For this recipe, I replace olive oil with bacon fat, which gives an extra level of richness as well as smokiness. I then amplify that with the addition of chipotle powder and smoked paprika.


  • 1 tablespoon canola oil
  • 8 thin slices bacon
  • 2 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon chipotle powder
  • ½ teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 (15½-ounce/439-g) can chickpeas, drained, rinsed, and drained again
  • ¼ cup (60 ml) cold water
  • ¼ cup (60 ml) tahini
  • teaspoons honey
  • 2 green onions (dark green and pale green parts only), thinly sliced
  • 1 teaspoon toasted sesame seeds


Heat the oil over medium heat in a large sauté pan. Add the bacon in a single layer and cook until golden brown and crispy on both sides, about 8 minutes. Transfer the bacon to a plate lined with paper towels. Let cool, then coarsely chop.

Return the pan to the heat (you should have about ½ cup/120 ml fat in the pan), add the garlic, and cook for 30 seconds. Stir in the cumin, chipotle, paprika, and salt and cook for 20 seconds longer. Remove from the heat.

Put the chickpeas in a food processor and pulse to coarsely chop. Add the bacon fat–garlic mixture, cold water, tahini, and honey and pulse until just combined (do not make it too smooth). Scrape the mixture into a bowl and garnish with the crispy bacon, green onion, and sesame seeds. The hummus will keep (not garnished), tightly covered in the refrigerator, for up to 3 days. Serve with vegetables, fresh pita, or pita chips.