10 Hacks to Make Boxed Mac and Cheese Better!

10 Hacks to Make Boxed Mac and Cheese Better!

10 Hacks to Make Boxed Mac and Cheese Better!

Ever wonder how to make boxed Mac and cheese better? With just a few simple upgrades, you can take it from basic to bold! Make your boxed Mac and cheese extra creamy with more flavor and nutrition!

A box of Annie’s or any boxed mac and cheese is already a classic comfort food, but with a few simple upgrades, you can take it to the next level. Whether you’re a college student looking for a quick meal or just craving something nostalgic, these hacks add depth of flavor with just a few extra minutes of effort. Some of them even include a quick meal secret ingredient to make your mac and cheese taste homemade!

upgraded boxed Mac and cheese with additional cheese, vegetables, and garnish

 

Start with Foundational Improvements

These simple swaps will instantly improve texture and flavor.

1. Use Milk Instead of Water

Swap out the water for non-dairy milk, whole milk or half-and-half to create a creamier sauce. Add a pat of butter for extra richness.

Parmesan cheese close up ingredient shot

 

2. Extra Cheese Hack

Stir in shredded cheddar cheese, gouda, parmesan, or mozzarella for a more flavorful, gooey sauce. You can even added slices of American cheese.

3. Make It An Extra Creamy Mac

For a creamier Mac, stir in a spoonful of cream cheese, a dollop of sour cream, or Greek yogurt to add a rich, velvety texture.A little olive oil or a little butter is another flavorful way to give the dish a more velvety mouthfeel.

Boost the Texture and Nutrition

Add-ins that make it heartier and more balanced.

Sliced Southwest Grilled Chicken on a cutting board next to a slice of lime.

4. Add a Protein Boost

Adding a protein is an easy way to bump up the nutrition. You can make mac and cheese more satisfying by adding a protein-rich ingredient:

  • Shredded or diced chicken – Rotisserie chicken, grilled, or even buffalo-style chicken
  • Cottage cheese or Greek yogurt – Stir it in for a creamy protein boost.
  • Plant-based options: Add cooked lentils, crispy chickpeas, edamame, or crumbled tempeh for extra texture and nutrients.

Ingredients top down in cowboy caviar recipe. Many different varieties of colors

5. Mix in Veggies

This is my favorite way to upgrade Mac and cheese! Sneak in extra flavor and nutrition with these veggies!

  • Roasted broccoli, sautéed mushrooms, peas, or spinach for a classic veggie mix.
  • Butternut squash chunks, pumpkin puree, or frozen riced cauliflower to add sweetness and creaminess. (I often call these my secret ingredients in mac and cheese because you can hardly tell they’re even in there!)
  • Caramelized onions or sun-dried tomatoes for a more intense, gourmet flavor.

Enhance the Flavor and Texture

Simple ingredients that pack a big punch and add extra crunch.

a stoneware plate with ground spices, turmeric, cumin, salt, and garam masala.

6. Spice It Up

Enhance the flavor with black pepper, garlic powder, smoked paprika, cayenne, or a splash of hot sauce for some heat.

7. Stir in a Spoonful of Mustard

A little Dijon or yellow mustard brightens up the cheese sauce and adds depth.

8. Top It Off with Crunch

Add texture with crushed crackers, panko breadcrumbs, or crispy fried onions—toast them in butter for extra flavor. Add Parmesan Cheese for crunchy cheesy bites.

Go Beyond the Box: Gourmet & Full Meal Upgrades

Transform boxed mac and cheese into a whole new dish.

9. Gourmet Flavor Upgrades

Take cooked macaroni to the next level by mixing in bold flavors and enhancing the flavor profile of the dish.

  • BBQ Mac – Add pulled pork and drizzle with BBQ sauce.
  • Buffalo Chicken Mac – Stir in shredded buffalo chicken and a little extra hot sauce.
  • Tex-Mex Mac – Mix in taco seasoning, black beans, jalapeños, and pepper jack cheese.
  • Chili Mac – Add a scoop of chili and some shredded cheddar.
  • Spinach Artichoke Mac – Fold in spinach, artichokes, and cream cheese.
  • French Onion Mac – Mix in caramelized onions and Swiss or gruyère cheese.

butternut squash mac and cheese

10. Turn It Into a Baked Casserole (The Best Cooking Hack!)

Make boxed mac and cheese feel homemade by baking it! Here’s a “no recipe” recipe! This version uses 2 boxes of mac and cheese and serves 4-6 people.

  • Cook the pasta from 2 boxes, but leave it slightly firm so it doesn’t get mushy.
  • Make the cheese sauce as usual, but stir in some shredded cheese, butter, and a splash of milk to make it extra creamy.
  • Season it up—garlic powder, smoked paprika, or whatever you like.
  • Spread it in a greased oven-safe dish and top with more cheese.
  • Mix some breadcrumbs or crushed crackers with melted butter and sprinkle over the top.
  • The last step! Bake at 375°F until golden and crispy, about 15-20 minutes.

That’s it, gooey inside, crunchy on top, and way better than straight from the box!

 

Upgrade Your Boxed Mac and Cheese Today!

With just a few simple tweaks, you can turn a basic box of mac and cheese into something rich, flavorful, and satisfying. Whether you’re adding extra cheese, mixing in protein, or baking it into a crispy casserole, these easy hacks make a big difference.

Which upgrade will you try first? Let me know in the comments or share your favorite mac and cheese trick!

Easy White and Garbanzo Bean Soup Recipe

Easy White and Garbanzo Bean Soup Recipe

Easy White and Garbanzo Bean Soup Recipe

This White and Garbanzo Bean Soup with Kale and Harvest Grain Mix is one of my favorite ways to enjoy a hearty, nourishing meal on chilly days!

This recipe is perfect for busy weeknights and it’s a 100% plant-based soup that combines white beans, garbanzo beans, and bright green kale with zesty tart lemon. The harvest grain mix adds texture and makes the soup filling, while simple spices enhance its comforting flavors.

Why I Love This Recipe

This soup brings comfort, flavor, and convenience together in one pot. Here’s why it’s a favorite:

  • Hearty Soup: This healthy hearty soup is satisfying and nutrient-dense!
  • Perfect for Busy Weeknights: I love that this recipe is quick and easy to prepare.
  • 100% Plant-Based: As a Flexitarian, I love when a recipe is 100% plant-based. Enjoying more plant-based meals is environmentally friendly, supporting a more sustainable food system.
  • Super Easy To Make: With simple steps and minimal prep, this soup is quick to put together! This recipe is a great choice for easy weeknight meals.

 

Inspiration Behind the Recipe

Italian Wedding Soup is one of my favorite soups. I love the little pasta balls and the flavors of the veggies and broth. I wanted to create a similar soup that’s 100% plant-based. So, I swapped out meatballs for two types of beans and gave the soup a lemony finish. Optionally, you can add carrots for even more Italian wedding soup vibes.

 

White and Garbanzo bean soup recipe with lots of greens garnished with a lemon slice in a stoneware bowl with a black and gold spoon

 

Tools Needed

  • Large Soup Pot or Dutch Oven: Perfect for evenly cooking soups and holding all the ingredients with room to stir.
  • Cutting Board and Knife: For chopping veggies and prepping ingredients with ease.
  • Wooden Spoon or Ladle: Gentle on your cookware and ideal for stirring and serving.
  • Zester or Grater: Essential for adding fresh lemon zest to brighten up the soup.
  • Measuring Cups and Spoons: For accurate measurements to get the flavors just right.

Ingredients

Here’s a quick look at the key ingredients that make this soup flavorful, hearty, and nutritious.

  • White beans & Garbanzo beans: Mild and tender adding protein and fiber. I like to use butter beans, navy beans, or cannelloni beans for the white beans.
  • Harvest grain mix: Trader Joe’s Harvest grain mix provides that satisfying texture and bulk to the soup. If you don’t have that on hand farro, quinoa, pearl couscous, and even pasta works!
  • Kale: It holds up well in soups, adding color, texture, and nutrition. Plus, it’s a delicious winter veggie!
  • Vegetable broth: Homemade or store bought. I like Pacific Foods Organic Vegetable Broth, but use your favorite veggie broth.
  • Yellow Onion & Fresh Garlic: For more flavor!
  • Dried thyme & Smoked paprika: Offering woodsy, herbal, smoky, flavors!
  • Lemon: Lemon zest and lemon juice add a burst of fresh acidity that brightens the soup.
  • Fresh parsley: adding a pop of color and a hint of freshness.

Substitutions and Add-Ins

Here are some easy substitutions and add-ins to customize this soup to your taste or to work with ingredients you have on hand.

Substitutions

Some simple substitutions:

  • Greens: Swap kale with other greens such as spinach, Swiss chard, or collard greens. Each green brings a slightly different flavor, and you may need to adjust the cooking time to ensure the greens are tender.
  • Beans: Any white beans, such as cannellini or great northern, are a great fit. If you don’t have garbanzo beans, try lentils or simply add extra white beans for a satisfying texture.
    • Canned beans are super convenient and ready to use, saving time when you’re in a hurry. However, dried beans have their own appeal. My favorite way to cook beans is in a pressure cooker or instant pot. It’s efficient and brings out a richer, firmer texture without the need for soaking!
  • Grains: If you don’t have a harvest grain mix on hand, use your favorite grain, such as quinoa, farro, barley. You can even use pasta in this recipe! Be sure to adjust the cooking time according to the specific grain’s instructions for perfect texture.
  • Lemon: If you don’t have lemon, swap it with lime.

Add-Ins

Some easy add ins:

  • Herbs and Spices: For added flavor, try a tsp of cumin for earthiness or red pepper flakes for a bit of heat. Add a couple of bay leaves to add earthy, peppery undertones. Fresh herbs like fresh basil, fresh cilantro, thyme or rosemary work well too, enhancing the soup’s aromatics.
  • MORE Lemon Zest: Adding extra lemon zest boosts brightness and brings out the soup’s fresh flavors even more.
  • Parmesan Cheese: Sprinkle grated Parmesan on top for a rich, savory touch. Use vegan parm or a dairy based parm is perfectly fine too (if you are not a strict vegan).
  • Extra Veggies: Add diced green pepper, carrots, green peas, corn, or a can of black beans for more texture and flavor. These additions bring a bit of sweetness and extra protein, making the soup even heartier and more satisfying.

Easy 5 Step Instructions

Step 1: Sauté the Aromatics
In a large pot, heat olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté until softened, about 5 minutes.

Step 2: Add Seasonings and Kale
Stir in the thyme and smoked paprika. Add the chopped kale and cook for about 5 minutes, stirring occasionally, until softened.

Step 3: Add Broth and Beans
Pour in the vegetable broth, white beans, and garbanzo beans. Bring to a gentle simmer.

Step 4: Add Grains
Stir in the harvest grain mix. Cover and simmer for 20-30 minutes, or until the grains are tender.

Step 5: Finish with Lemon and Seasoning
Once the grains are cooked, stir in the lemon zest and juice. Let everything simmer for another 2-3 minutes. Season with kosher salt and pepper to taste.

 

bowl of lemon bean soup with greens and a black spoon

Serving Suggestions

Garnish with freshly chopped parsley, and an optional  spritz lemon juice before serving.

This soup is delicious with crusty bread for dipping. You can also top each bowl with a sprinkle of Parmesan or a drizzle of good olive oil. For a lighter meal, serve with a simple side salad or roasted veggies.

Storage Suggestions

Proper storage can keep your soup fresh and flavorful for days. Here are some tips for storing your White and Garbanzo Bean Soup:

  • Airtight Container: Use an airtight container to store your soup in the fridge. Glass containers with tight-fitting lids are ideal as they prevent leaks and help preserve the soup’s freshness.
  • Freezer-Friendly Options: If you want to freeze the soup, use freezer-safe containers or heavy-duty zip-top bags. Leave a little space at the top for the soup to expand as it freezes.

A Dietitian Approved Recipe

This soup offers a balanced blend of nutrients that supports energy, satiety, health benefits.

  • Supports Hydration: The broth-based nature of this soup helps with daily fluid intake, aiding digestion and overall well-being. (one of the most underrated health benefits!)
  • High in Fiber: Both white beans and garbanzo beans are excellent sources of fiber, which supports digestion, helps regulate blood sugar, and promotes fullness.
  • Rich in Plant-Based Protein: Beans are packed with plant-based protein, making this soup filling and a great protein source for any diet.
  • Loaded with Vitamins and Minerals: Kale is a powerhouse of nutrients, offering vitamins A, C, and K, as well as calcium, potassium, and iron, which support immune health, bone strength, and circulation.
  • Complex Carbohydrates for Energy: The harvest grain mix (like farro, quinoa, or barley) provides complex carbs, which release energy slowly and help keep you fuller for longer.

White and Garbanzo bean soup recipe with lots of greens garnished with a lemon slice in a stoneware bowl with a black and gold spoon

More Cozy and Warm Soup Recipes

 

bowl of lemon bean soup with greens and a black spoon

White Bean and Garbanzo Bean Soup

Sarah Harper MS, RD, LDN
This Bean Soup is so refreshing, yet cozy, uplifting, yet grounding and is perfect for any time of year, weather, or whatever! Serve it up with a side salad or big ole' chuck of fresh crusty bread for an amazing meal.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6 servings
Calories 373 kcal

Equipment

  • 1 Dutch Oven soup pot
  • 1 Chef's Knife
  • 1 Cutting board
  • measuring spoons
  • zester

Ingredients
  

  • 2 tbsp olive oil
  • 1 onion, chopped diced
  • 6 cups vegetable broth
  • 15 oz garbanzo beans
  • 15 oz butter beans
  • 1 cup Trader Joe's Harvest Grain Mix or a mix of quinoa and pearl couscous
  • 3 cups kale, stems removed and chopped
  • 1 lemon, juiced and zested more wedges for topping optional
  • 1 tsp smoked paprika or sub paprika
  • 1 tsp dried thyme
  • 1 tsp red pepper flakes optional
  • ½ tsp Pepper
  • ½ tsp Fine Sea Salt
  • 2 tbsp fresh parsley chopped and divided

Instructions
 

Step 1: Sauté the Aromatics

  • In a large pot, heat the olive oil over medium-high heat. Add the diced onion and minced garlic. Sauté until softened, about 5 minutes.

Step 2: Add Kale and Seasonings

  • Stir in the chopped kale, dried thyme and smoked paprika. Cook for another minute.

Step 3: Add Broth and Beans

  • Pour in the vegetable broth, white beans, and garbanzo beans. Stir well and bring the soup to a gentle simmer.

Step 4: Add Grains

  • Stir in the harvest grain mix. Cover the pot and simmer for 20-30 minutes, or until the grains are tender.

Step 5: Add Lemon and Finishing Touches

  • Once the grains are cooked, add the lemon zest and lemon juice. Stir to combine and let the kale wilt for about 2-3 minutes.
  • Taste and season the soup with kosher salt and black pepper as needed. Garnish with fresh parsley before serving.

Notes

The nutrition facts for this soup can vary depending on the specific brands of ingredients used (such as broth or grain mix) and portion sizes. For the most accurate information, use a nutrition calculator with the exact ingredients you choose.
However, this soup is a great source of plant-based protein, fiber, and essential vitamins, making it a nutritious and satisfying meal!

Nutrition

Calories: 373kcalCarbohydrates: 62gProtein: 16gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 1156mgPotassium: 707mgFiber: 13gSugar: 9gVitamin A: 1952IUVitamin C: 16mgCalcium: 93mgIron: 5mg
Keyword soup
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Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes

Easy Spicy Tuna with Crispy Rice: A Must Try for Canned Tuna Recipes

Easy Spicy Tuna with Crispy Rice A Must Try for Canned Tuna Recipes

An easy Spicy Tuna Bowl with rice, kimchi, and green onions is one of my favorite quick weeknight meals. When I have a bit more time and want to elevate it, I’ll crisp up the rice! This is one of my go-to canned tuna recipes!

So much easier and quicker than your usual tuna noodle casserole and a wonderful twist on the classic tuna salad. Plus, this Spicy Tuna with Crispy Rice and it’s perfect for those colder months when fresh produce is harder to come by. I love it paired with a big scoop of kimchi, kraut, or shelled edamame. 

The spicy tuna mixture is super simple: just canned tuna, mayo, and sriracha, giving it that sushi roll vibe. The crispy rice? That’s the game-changer. I coat a pan with oil, add day-old cooked rice, and season it up. The rice gets beautifully crispy on the bottom, making a golden crust.

In this article, I’ll explain what makes Spicy Tuna with Crispy Rice so special, provide a step-by-step guide for making it, and spotlight canned tuna, the simple but mighty main ingredient.

Why I Love This Canned Tuna Recipe

Here are a bunch of reasons why I love this Spicy Tuna with Crispy Rice recipe!

  • Use that canned tuna: Canned tuna is a flexitarian pantry staple of mine that’s always on hand and super convenient.
  • Tuna is high in protein: It’s lighter but still filling and helps me meet my protein needs!
  • Ideal for a flexitarian lifestyle: If your flexitarian lifestyle doesn’t limit fish, this is a terrific staple weeknight recipe. It offers a fun twist on a spicy tuna poke bowl with no raw fish required!
  • Perfect for busy weeknights: When I need a quick, satisfying meal, this is my go-to healthy option.
  • Extremely versatile: I can add fresh ingredients like green onions or avocado if I have them.
  • Works great for meal prep: This recipe makes it easy to plan out quick dinners or even a quick lunch.

 

spicy tofu bowl with rice and kimchi garnished with green onion in a hand made bowl

The Elements of Spicy Tuna and Crispy Rice

There are three main elements to this dish, the protein (Spicy Tuna), the grain (Crispy Rice), and the vegetable (Kimchi).

Spicy Tuna: The star here is canned tuna! Just mix it with mayo and sriracha! You can use oil-packed tuna or water-packed tuna.

Crispy Rice: Jasmine rice works best for a fluffy texture, but basmati or short-grain rice also works. A quick pan-fry creates that perfect golden-brown crust. I like to make my crispy rice with whatever leftover rice I have in my fridge! Here is my recipe for Crispy Rice with Leftover Rice

Kimchi: Homemade or store-bought, kimchi adds a tangy, spicy kick. I love having it on hand for this dish and adding it to ramen bowls.

    • You can find store-bought kimchi in the refrigerated section of most grocery stores, Asian markets, or health food stores like Whole Foods. It’s also available online or at farmers markets for artisanal options.
    • My favorite kimchi recipe is a variation of Eric Kim’s NYT Recipe for Kimchi. 

Optional Garnishes: Top with sesame seeds, fresh herbs, avocado, scallions, spicy mayo drizzle, sesame oil, or rice vinegar for extra flavor.

Ingredient Substitutions & Add-Ins

Substitutions

  • Rice Alternatives: Swap jasmine rice for brown rice, cauliflower rice, or quinoa for a different texture and flavor.
  • Noodles: Out of rice? Serve the spicy tuna over noodles! This is my second favorite way to enjoy this spicy tuna recipe.
  • Kimchi Substitute: If you’re out of kimchi, try thinly sliced cucumber or radish for a fresh, crunchy alternative. You can even make a homemade cucumber salad. Make this by mixing thinly slice cucumbers, soy sauce, rice vinegar, sesame oil, garlic, and a touch of honey or maple syrup, then garnish with sesame seeds and chili flakes.

Add-Ins

  • Avocado Slices: Top with creamy avocado for added richness.
  • Red Onion: Thinly sliced red onion brings a fresh, crisp bite and subtle sweetness. It is perfect as a topping or mixed into the tuna.
  • Red Pepper Flakes: For a spicy boost, add red pepper flakes to the tuna mix or sprinkle them on top of the crispy rice.
  • Fresh Herbs: Add brightness with a sprinkle of fresh parsley, basil, or cilantro.
  • Sesame Oil Drizzle: Finish with a drizzle of sesame oil for a subtle, nutty flavor.

 

ingredients for spicy tuna with crispy rice on a wooden platter

 

How to Build This Spicy Tuna with Crispy Rice

Step 1: Make the Crispy Rice

Prepare a pot with a drizzle of oil over medium heat. Add a layer of cooked rice (like rice from a rice cooker) to the pot. Place the lid on and let the rice cook for 5-10 minutes, until it develops a golden, crispy layer at the bottom.

Tip: This crispy rice technique is inspired by Naz Deravian’s Tahdig from her cookbook Bottom of the Pot: Persian Recipes and Stories.

Step 2: Prepare the Spicy Tuna

While the rice cooks, in a medium bowl, mix together 1 can of tuna, a spoonful of mayo, and a squeeze of sriracha. Adjust sriracha to taste.

Step 3: Build the Bowl

Scoop the crispy rice into your bowl as the base. Add the spicy tuna mixture on top. Finish with a generous serving of your favorite kimchi.

Step 4: Add Optional Toppings

Maybe the most important part of this recipe are the toppings!

Customize your bowl with toppings like fresh herbs, julienned veggies (like carrots or cucumber), crunchy seeds, a drizzle of aromatic oils, a splash of soy sauce, or fresh ground pepper for added flavor and texture.

Storage Suggestions

If you have leftovers, transfer the spicy tuna and crispy rice to an airtight container and store it in the fridge. It’ll stay fresh for up to 2 days.

This recipe is delicious served cold, but if you prefer it warm, I recommend reheating the rice separately.

 

canned tuna mixed into spicy tuna in a bowl

More Info on Canned Tuna

For a sustainable choice, look for labels like pole-and-line-caughtpole-caughttroll-caughtFAD-freefree school, or school-caught on canned tuna. Avoid brands that don’t list fishing methods. Top brands to consider are Whole Foods 365 and Safe Catch. For more tips, check out Seafood Watch’s article on choosing sustainable canned tuna.

Tuna Nutrition

  • Vitamin D: Tuna is a great source of Vitamin D! Other foods high in Vitamin D include salmon, sardines, and fortified dairy.
  • Protein: A 5 oz can of tuna provides around 30-35g of protein, depending on the type. 
  • Fat: While relatively low in fat, tuna is packed with omega-3s, essential for heart, eye, and brain health.

a can of tuna with green onion

Other Ways to Use a Can of Tuna

Besides a bowl of rice, here are more delicious ways to enjoy canned tuna:

  • Tuna salad with a bagel or crackers
  • Tuna Melt Sandwich
  • Tuna Pasta Salad with fresh herbs and crisp veggies (I love to make this with a cucumber yogurt dill sauce!)
  • Tuna Burgers: Form into patties and pan-fry for Crispy Tuna Cakes
  • Salad Nicoise: A fresh salad with tomatoes, hard-boiled eggs, olives, and tuna, tossed in a simple olive oil vinaigrette. I love this recipe when tomatoes are in season and spilling out of farmers markets in my area!

 

Want More Flexitarian Recipes?

I hope you enjoy reading this article as much as I enjoyed writing it! Below are some more tasty recipes.

 

Two ceramic bowls full of crispy rice and spicy tuna pilled high. To the top left corner of the frame, is a small bowl of green onion garnish and a plate of crispy rice with a wooden spoon.

Spicy Tuna with Crispy Rice Bowl

Sarah Harper MS, RD, LDN
This Spicy Tuna with Crispy Rice Bowl is my take on a popular appetizer that incorporates bite sized blocks of crispy scorched rice and dollops of spicy tuna. With 32g of protein and approx. 500 calories per serving, this meal is nutritious and delicious.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course dinner, lunch, Main Course
Cuisine American, Japanese
Servings 4 servings
Calories 504 kcal

Ingredients
  

Spicy Tuna

  • 15 oz canned Albacore Tuna 3 cans
  • 3 tbsp mayo
  • 2 tbsp siracha

Crispy Rice

  • 3 cups cooked rice see recipe notes
  • 1 cup cooked quinoa
  • 2 tbsp avocado oil
  • 2 tbsp rice wine vinegar

Bowl Toppers

  • 1 cup spicy kimchi divided into 1/4 cups
  • 4 scallions, chopped
  • 4 tsp sesame seeds divided
  • 4 tsp soy sauce divided
  • more siracha for drizzling

Instructions
 

Spicy Tuna

  • In a medium mixing bowl add tuna, mayonnaise, and siracha. Mix until combined. Set aside.

Crispy Rice

  • Heat the skillet or pot to medium-high heat. Add avocado oil.
  • Once the oil is heated, spoon in the rice, pressing the rice into the pan with the back of a rubber spatula or spoon.
  • Add rice wine vinegar and place the lid on the pot. You may wish to cover the lid with a dish towel however, be very careful not to burn the towel.
  • Cook the rice for 5 to 10 minutes. Option to check on the rice after 5 minutes but use a spatula to check the bottom of the pan or pot for browned/ scorched rice. If the color is to your liking remove it from the heat or continue to cook for the desired amount of time.

Build Your Bowl

  • Add crispy rice as your base. Add spicy tuna, kimchi, and scallions. Drizzle 1 tsp soy sauce and 1 tsp sesame seeds over top. Drizzle with the desired amount of siracha.

Notes

Crispy Rice: Option to use all rice, all quinoa, or a mixture or rice and quinoa. You can use sushi rice, basmati, or jasmine. Rice and Quinoa have the same water-to-grain ratio and cooking time and can be cooked together in 1 pot!
Nutrition facts are estimated based on available ingredient data and preparation. Actual values may vary based on ingredients, measurements, and cooking methods used.
For precise nutritional information, consult a registered dietitian or use your preferred nutrition calculator.

Nutrition

Calories: 504kcalCarbohydrates: 46gProtein: 32gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.02gCholesterol: 49mgSodium: 1124mgPotassium: 483mgFiber: 3gSugar: 1gVitamin A: 187IUVitamin C: 7mgCalcium: 75mgIron: 3mg
Keyword tuna
Tried this recipe?Let us know how it was!
Easy Quick-Pickled Jalapeno Peppers

Easy Quick-Pickled Jalapeno Peppers

Easy Quick-Pickled Jalapeno Peppers

These quick-pickled jalapeños are the secret to transforming tacos, grain bowls, and more. Keep a jar in the fridge for endless ways to spice up your meals. Once you start using pickled jalapeños, you’ll wonder how you ever lived without them.

Why I Love This Recipe

I love growing jalapeños in my garden. They’re one of my favorite plants to grow because they’re easy to care for while producing a lot of peppers. As someone who enjoys spicy food, jalapeños are excellent to have in my garden. Plus, when I cook with them, they add just the right amount of heat without being overwhelming. alapeños bring just the right amount of heat without the overwhelming spice of peppers like habaneros or ghost peppers.

I make this quick pickle recipe at least once a summer, because my pepper plant produce more peppers than I can use fresh! Pickling jalapeños or making hot sauce has become my go-to method for preserving that fresh garden flavor.

Even if you don’t grow your own, this recipe works perfectly with peppers from the farmers market or grocery store. It’s easy, delicious, and a great way to always have a little spice on hand.

 

 

quick pickled jalapeños with carrots and garlic in a sealed mason jar

 

Why You’ll Love It

  • Quick: Just 10 minutes of prep to pickle a batch.
  • Balanced Spice: Jalapeños are flavorful with a manageable level of heat.
  • Versatile: Use them on tacos, sandwiches, salads, grain bowls, soups, noodles, nachos, or anything that needs a little kick.
  • Practical: A simple way to preserve fresh peppers and reduce waste.

This recipe makes it easy to enjoy jalapeños! Whether you love a hint of heat or just want to add some bold flavor to your dishes, these quick-pickled jalapeños are a must-have in your kitchen.

bowl of jalapeños

Simple Ingredients for Quick-Pickled Jalapeños

  • Fresh jalapeños – About 8 to 10 peppers, sliced into thin rounds or make a pickled whole jalapeño recipe for less heat.
  • 1 cup water – Helps balance the acidity in the pickling liquid.
  • 1 cup white vinegar – For a classic, clean flavor in the vinegar brine.
  • 1/2 cup apple cider vinegar – Adds a slightly sweet, tangy depth to the brine.
  • 2 tablespoons kosher salt – Essential for flavor and preserving the peppers.
  • 1 tablespoon sugar – Just enough to add a little sweetness without overpowering the spice.
  • 1 teaspoon mustard seeds – Adds a subtle, earthy note to the pickling liquid.

Optional Add-Ins

  • Carrots – Thinly sliced carrots make a colorful and crunchy addition alongside the jalapeños.
  • Garlic cloves – Add a clove or two for a bold, savory flavor in the brine.
  • Bay leaves – For a more complex aroma and flavor.
  • Chili flakes – If you prefer a spicier brine to complement the jalapeños.
  • Honey – Swap out some of the sugar for honey if you want a sweet flavor with less sugar.
  • Adjustable spice levels – Leave the jalapeños whole for a milder heat or slice them for more spice.

Feel free to customize the ingredients to your personal taste. The pickling liquid is easy to adjust, whether you prefer a touch of sweetness or a bolder vinegar kick.

Step By Step Instructions Easy Homemade Pickled Jalapeños

  1. Prepare the Jalapeños
    • Wash the fresh jalapeños thoroughly and slice them into thin rounds. For less heat, you can use whole peppers but remember to pierce them with a knife to allow the brine to penetrate. Option to include carrots and smashed garlic here.
  2. Make the Pickling Brine
    • In a small saucepan, combine 1 cup water, 1 cup white vinegar, 1/2 cup apple cider vinegar, kosher salt, sugar, and mustard seeds.
    • Heat the mixture over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.
  3. Pack the Jars
    • While the brine is heating, pack the sliced jalapeños (and any optional add-ins like carrots or garlic) into clean glass jars, leaving a little space at the top.
  4. Pour the Hot Brine
    • Once the pickling brine comes to a gentle simmer and everything is dissolved, carefully pour the hot brine over the jalapeños in the jars. Make sure the peppers are fully submerged.
  5. Seal and Cool
    • Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.
  6. Refrigerate
    • Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled jalapeños to sit for at least 24 hours for the flavors to develop fully.

Tips:

  • The pickled jalapeños will taste even better after 2-3 days as they soak in the brine.
  • These can be stored in the fridge for up to 2 months.
  • Pickled jalapeños typically aren’t stored in the freezer because freezing can alter their texture, making them softer or mushier when thawed.

Two burgers with lettuce, tomato, onion, and jalapeno piled high.

How to Serve Quick-Pickled Jalapeños

Pickled jalapeños are a versatile way to add spicy flavor to your favorite dishes, from Mexican food classics to salads, pasta, and beyond. They’re a must-have for any flexitarian kitchen!

Here are a few ideas to get you started:

  • Mexican Food: Add sliced jalapeños to tacos, burritos, enchiladas, quesadillas, or nachos for a bold kick. They’re perfect with plant-based fillings like beans, roasted veggies, or tofu.
  • Burgers, Sandwiches, and Wraps: Layer them on veggie burgers, wraps, or sandwiches.
  • Grain and Salad Bowls: Top grain bowls or salads with small rings of jalapeños for a zesty crunch. They pair beautifully with quinoa, roasted veggies, or greens.
  • Salad Dressing: Finely chop pickled jalapeños and mix them into a vinaigrette.
  • Pizza and Pasta: Top all kinds of pizzas or stir them into creamy pasta dishes. One of my favorite pizza topping combos is mushrooms, pickled jalapeños, and pineapple.
  • Snacks and Charcuterie: Add them to a snack board with crackers, cheeses, nuts, or roasted chickpeas.
  • Egg Dishes: Use them on breakfast burritos, frittatas, or avocado toast.

If you’re looking for even more inspiration, check out my new post: “How to Use Pickled Jalapeños.” I’ve included all my favorite recipes, like Mexican Street Corn Soup, Spicy Tuna with Crispy Rice Bowls, Greens and Grains Bowl, and more!

top down of many jalapeno picked eggs in a green bowl. Some slices of jalapenos dispersed throughout.

More Delicious Recipes For Quick Pickling

Quick Pickled Red Onions

Jalapeno Pickled Eggs

Mustard Seeds and Beets

Lemon Cucumber Pickles

quick pickled jalapeños with carrots and garlic in a sealed mason jar

Easy Quick-Pickled Jalapeno Peppers

These pickled jalapeños are terrific on grain bowls, tacos, nachos, burgers, and so much more!
Prep Time 10 minutes
Cook Time 5 minutes
resting time 30 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • cutting board and knife
  • small saucepan
  • glass jar with lid I used a 16oz mason jar
  • measuring cups with spoon
  • Tongs
  • funnel optional

Ingredients
  

  • 10 fresh jalapeños
  • 1 medium carrot, sliced
  • 4 cloves garlic lightly smashed for flavor
  • 1 cup water
  • 1 cup white vinegar
  • ½ cup apple cider vinegar
  • 2 tbsp kosher salt
  • 1 tbsp sugar

Instructions
 

Prepare the Jalapeños, Carrots, and Garlic

  • Wash the jalapeños and carrot thoroughly. Slice the jalapeños into thin rounds or leave them whole, making a small slit in each to help the brine penetrate. Slice the carrot into thin rounds. Lightly smash the garlic cloves.

Make the Pickling Brine

  • In a small saucepan, combine the water, white vinegar, apple cider vinegar, kosher salt, sugar, and mustard seeds. Heat over medium-high heat, stirring occasionally until the salt and sugar dissolve completely.

Pack the Jars

  • Divide the sliced jalapeños, carrots, and garlic evenly between clean glass jars, leaving a little space at the top.

Pour the Hot Brine

  • Carefully pour the hot brine over the jalapeños, carrots, and garlic in the jars, ensuring everything is fully submerged.

Seal and Cool

  • Place the lids on the jars, but don’t tighten them too much. Let the jars cool at room temperature for about 30 minutes.

Refrigerate

  • Once cooled, tighten the lids and store the jars in the refrigerator. Allow the pickled vegetables to sit for at least 24 hours to develop flavor.

Notes

Let the pickled mix sit for 2–3 days for the best flavor.
Tried this recipe?Let us know how it was!
Dairy-Free Healthy Cajun Shrimp Alfredo

Dairy-Free Healthy Cajun Shrimp Alfredo

Healthy Homemade Cajun Alfredo Sauce Recipe 

Craving something bold, creamy, and packed with flavor? This Cajun Shrimp Alfredo checks all the boxes. As a dietitian and flexitarian, I love meals that feel indulgent but still fit into a balanced lifestyle.

Juicy, Cajun-spiced shrimp are the star of this dish, paired with a lighter homemade Alfredo sauce that doesn’t skimp on flavor. It’s versatile too. Toss it with fettuccine for a comforting classic, spoon it over roasted veggies for a veggie-forward twist, or use it as a base for whatever protein you’re craving.

Simple ingredients, big flavor, and totally weeknight-friendly. This is the kind of meal I’m always excited to share with friends and family.

Cajun Alfredo Sauce with Shrimp in a stoneware bowl

Why I love This Recipe

Simple Ingredients: This recipe is made with pantry staples and fresh produce, so you don’t need to hunt for fancy ingredients. Chances are, you already have most of what you need.

Lighter Alfredo: It’s rich and creamy but made with healthier fats and wholesome ingredients, giving you all the indulgence of a classic Alfredo without the heaviness. My lighter Alfredo sauce recipe.

Easily Dairy-Free: Plant-based swaps like cashew cream or non-dairy milk work beautifully, making this recipe flexible for different dietary preferences while keeping it creamy and flavorful.

Quick and Easy: Ready in under 30 minutes, it’s a weeknight win for when you want something delicious without spending hours in the kitchen.

 

Ingredients For This Dairy-Free Shrimp Alfredo Recipe

For the Shrimp:

    • Shrimp (1 lb), peeled and deveined
    • Olive oil (1 tbsp)
    • Cajun seasoning (1 tbsp)
    • Garlic powder (1/2 tsp)
    • Salt and pepper, to taste

Cashew Alfredo Sauce

 

ingredients for vegan alfredo sauice with cashews

 

Fettuccini

    • Choose your favorite fettuccini or any other long pasta you prefer.

 

Cajun Seasoning in a stoneware bowl

Additional Seasonings & Toppings:

    • Cajun seasoning (1-2 tsp), to taste (for extra spice in the sauce)
    • Fresh parsley, chopped (for garnish)
    • Red pepper flakes, optional for extra heat
    • Lemon wedges, optional for serving

Step-By-Step Instructions

Step 1: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Cook the fettuccine pasta (12 oz) according to package instructions until al dente.
  3. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Step 2: Prepare the Shrimp

  1. Pat the shrimp (1 lb) dry with a paper towel and season with Cajun seasoning (1 tbsp), garlic powder (1/2 tsp), salt, and pepper.
  2. Heat olive oil (1 tbsp) in a large skillet over medium-high heat.
  3. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque.
  4. Remove the shrimp from the skillet and set aside.

 

season proteins with cajun seasoning. In a gre plan are cooked shrimp with cajun seasoning.

 

Step 3: Combine Everything

  1. Return the skillet to low heat.
  2. Add the carrot and celery to the skillet and sautee for 5 minutes.
  3. Once the vegetables are cooked add the cajun spices to toast for 1-2 minuties.
  4. Pour the prepared cashew Alfredo sauce over the sauteed vegetables and seasoning and stir to mix.
  5. If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
  6. Add the cooked pasta and cooked shrimp back to the skillet and gently toss everything together.
  7. Taste and season with additional Cajun seasoning (1-2 tsp), salt, and pepper, as needed.

 

dairy-free cajun shrimp Alfredo recipe in a large pan

 

Step 4: Serve & Garnish

  1. Plate the Cajun Shrimp Fettuccine Alfredo while hot.
  2. Garnish with fresh parsley, red pepper flakes, and a lemon wedge for squeezing over the top (optional).
  3. Serve immediately and enjoy!

cajun shrimp Alfredo on a handmade stoneware bowl plated with spiced shrimp overtop and parsley to garnish

Substitutions and Add Ins

Substitutions and Add-Ins

  • Substitutions:
    • Cashews: Use raw sunflower seeds or blanched almonds if cashews are not available. You could also use a plant-based cream cheese.
    • Unsweetened Soy Milk: Substitute with almond milk, oat milk, or unsweetened coconut milk.
    • Nutritional Yeast: Replace with grated dairy-free parmesan cheese or omit for a milder flavor.
    • Protein: Replace the juicy shrimp with chicken breast, andouille sausage, sautéed tofu, tempeh, or chickpeas for extra protein.
    • Pasta: Swap fettachini for linguini, speghetti, penne, or your favorite pasta.
  • Add-Ins:
    • Vegetables: Include sautéed mushrooms, bell peppers, spinach, zucchini noodles, or kale for additional nutrition.
    • Spices: Increase the Cajun spices heat by adding more cayenne pepper or red pepper flakes.
    • Herbs: Add fresh thyme or oregano for an extra herbal boost.

Storage Suggestions

Store the Cajun Alfredo sauce in an airtight container in the refrigerator for 2-4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk, water or plant-based milk to restore its creamy texture.

  • Freezing Tip: For longer storage, freeze the sauce in a freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating.

More Delicious Recipes

Easy Vegan Yakisoba Inspired Noodles

The Ultimate Shin Ramen Hacks

Healthy Homemade Cajun Alfredo Sauce Recipe

 

cajun shrimp Alfredo plated with noodles

Shrimp and Cajun Alfredo Sauce Recipe

Sarah Harper MS, RD, LDN
Enjoy this delicious dairy-free pasta dish!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course dinner, Main Course
Cuisine American, cajun
Servings 4 servings
Calories 487 kcal

Equipment

  • 1 Large Pot
  • 1 large skillet
  • 1 colander
  • 1 Tongs
  • 1 measuing cups and spoons
  • 1 Cutting board
  • 1 knife
  • 1 mixing spoon

Ingredients
  

For The Shrimp

  • 1 lbs large shrimp peeled and deveined
  • 1 tbsp algae oil or olive oil
  • 1 tbsp cajun seasoning

For The Pasta and Veggies

  • 12 oz Fettuccine pasta
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tbsp algae oil or avocado oil
  • 1 tbsp cajun seasoning

Additional Ingredients

  • 1-2 cups Cashew Alfredo Sauce
  • fresh parsley, chopped

Instructions
 

Step 1: Cook the Pasta

  • Bring a large pot of salted water to a boil. Cook the fettuccine pasta (12 oz) according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set it aside.

Step 2: Prepare the Shrimp

  • Pat the shrimp (1 lb) dry with a paper towel and season with Cajun seasoning (1 tbsp), garlic powder (1/2 tsp), salt, and pepper. Heat olive oil (1 tbsp) in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, or until pink and opaque. Remove the shrimp from the skillet and set aside.

Step 3: Combine Everything

  • Return the skillet to low heat. Add the carrot and celery to the skillet and sautee for 5 minutes. Once the vegetables are cooked add the cajun spices to toast for 1-2 minuties. Pour the prepared cashew Alfredo sauce over the sauteed vegetables and seasoning and stir to mix. If the sauce is too thick, add a splash of the reserved pasta water, 1 tablespoon at a time, until the desired consistency is reached.
  • Add the cooked pasta and cooked shrimp back to the skillet and gently toss everything together. Taste and season with additional Cajun seasoning (1-2 tsp), salt, and pepper, as needed.

Step 4: Serve & Garnish

  • Plate the Cajun Shrimp Fettuccine Alfredo while hot. Garnish with fresh parsley, red pepper flakes, and a lemon wedge for squeezing over the top (optional). Serve immediately and enjoy!

Notes

Nutrition Disclosure
Please note that nutrition facts for the Cashew Alfredo sauce recipe are not included. The nutritional content will vary depending on the specific ingredients and brands you use, as well as any modifications or serving sizes. For the most accurate information, I recommend calculating the nutrition facts using your preferred tool based on the exact ingredients you choose.

Nutrition

Calories: 487kcalCarbohydrates: 65gProtein: 28gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 214mgSodium: 681mgPotassium: 490mgFiber: 5gSugar: 3gVitamin A: 4573IUVitamin C: 1mgCalcium: 108mgIron: 3mg
Keyword 30 minutes or less, pasta, shrimp
Tried this recipe?Let us know how it was!
Easy Spicy Hummus Recipe with Harissa

Easy Spicy Hummus Recipe with Harissa

Easy Spicy Hummus Recipe with Harissa

This Spicy Hummus recipe is your new go-to for fresh veggies, pita chips, or adding a bold, spicy kick to sandwiches and wraps. It’s creamy, flavorful, and perfect as a party appetizer or a vibrant addition to a grain bowl.

This simple recipe takes just 5 minutes to make, so you’ll never feel the need to grab the grocery store version again. The secret? Harissa. Its smoky heat transforms this hummus into something truly special.

Since harissa pastes can range from mild to fiery, be sure to taste yours first. Start small, then adjust the spice level to match your taste buds. Once you try it, you’ll love how effortlessly it elevates any dish!

Spicy Hummus with a swirl of Harissa paste and fresh cut veggies on a platter

 

What is Harissa?

Harissa is a traditional chili paste that originates from North Africa, particularly Tunisia, where it’s a cornerstone of the cuisine. It’s also popular in other countries from Morocco, to Algeria, to Libya, with each region bringing its own spin to the recipe.

This flavorful paste is made with red chili peppers, garlic, olive oil, and spices like cumin, coriander, and caraway. Harissa is used in a variety of ways, from seasoning meats and vegetables to enhancing soups and stews. Its rich, smoky flavor has made it a beloved ingredient not only in North African kitchens but around the world.

In this Spicy Hummus recipe, harissa adds a touch of North African flair, transforming a simple dip into something unique and bold. You can find it in jars or tubes at many grocery stores, typically in the international aisle, or explore specialty markets for authentic options.

countries where Harissa originates

Why You Will Love This Delicious Hummus

  • Simple and Quick: This Easy Hummus Recipe comes together in just 5 minutes, making it perfect for busy days or last-minute gatherings.
  • Spicy Flavor: The addition of harissa gives it a smoky, bold kick that will make it one of your favorite dips.
  • Dietitian Approved Healthy Snack: Packed with plant-based protein and fiber, this hummus is as nutritious as it is delicious.
  • Versatile: Whether you’re scooping it up with fresh veggies, spreading it on a sandwich, or serving it with pita chips, this recipe works for every occasion.
  • Easy to Customize: Adjust the level of spice or add your favorite toppings like a drizzle of olive oil or a sprinkle of paprika for a personal touch.

This hummus is proof that healthy snacks can be simple, quick, and packed with bold, spicy flavor!

Tools

  • Food Processor or High-Speed Blender: Essential for achieving a smooth, creamy hummus.
  • Measuring Cups and Spoons: For accurate ingredient portions.
  • Citrus Juicer: Handy for extracting fresh lemon juice.
  • Rubber Spatula: Helps scrape down the sides of the food processor or blender for even blending.
  • Serving Bowl: For presenting your hummus beautifully.

ingredients for spicy hummus with harissa

 

Ingredients For This Spicy Hummus Recipe

  • Chickpeas (1 can, 15 oz): The base of any good hummus, chickpeas are high in fiber and plant-based protein, making this recipe as nourishing as it is delicious.
  • Harissa Paste (2 tbsp): The key ingredient that gives this recipe its signature smoky and spicy kick. Look for one with simple ingredients for the best flavor. I love Mina Harissa and all their varities.
  • Tahini (1/4 cup): Also known as sesame seed paste, this ingredient adds a creamy texture and heart-healthy fats to your hummus.
  • Olive Oil (2 tbsp + more for drizzling): A key ingredient for richness and smoothness, packed with monounsaturated fats.
  • Garlic Cloves (1-2): Whether you prefer raw for a bold punch or roasted for a sweeter, mellow flavor, garlic adds depth to your hummus.
  • Fresh Lemon Juice (2-3 tbsp): The perfect way to brighten flavors and balance the richness of tahini and olive oil.
  • Water (2-4 tbsp): Adjusts the texture of your hummus to make it as creamy or thick as you prefer.
  • Cumin (1/2 tsp, optional): Adds warmth and enhances the savory profile of your own hummus.
  • Smoked Paprika (1/2 tsp, optional): A sprinkle of smoky depth that complements the harissa beautifully.
  • Salt and Pepper (to taste): Enhances all the flavors without overpowering the key ingredients.

Creative Ingredient Swaps and Add-Ins for Your Hummus

Get creative with your hummus by swapping ingredients or adding extras to suit your taste! Here are some ideas to make this recipe even more versatile:

  • Swap Sesame Paste with Almond Butter: Out of tahini? Almond butter is a great option for a creamy texture and a subtle nutty flavor.
  • Use Canned or Dry Beans: If you prefer to cook your own, dry beans are a budget-friendly alternative to canned. Simply soak and cook them before using.
  • Add Fresh Jalapeño or Red Pepper Flakes: For extra heat, toss in a sliced fresh jalapeño or a pinch of red pepper flakes.
  • Try Lime Juice Instead of Lemon: Swap fresh lemon juice for lime juice to give your hummus a citrusy, tangy kick.
  • Incorporate Roasted Red Peppers: Blend in roasted red peppers for a smoky sweetness that pairs beautifully with harissa.
  • Experiment with Chipotle Flavor: Replace harissa with chipotle paste or sauce for a smoky, spicy alternative.

Step By Step Instructions

Prepare the Ingredients

Start by draining and rinsing the chickpeas thoroughly to remove excess sodium and improve the flavor. For an ultra-smooth hummus, take the time to remove the skins from the chickpeas. Simply rub them gently between your fingers or in a clean kitchen towel. This step isn’t required but makes a noticeable difference in the final texture.

Blend the Base

Add the chickpeas, tahini (sesame seed paste), harissa paste, olive oil, garlic cloves, fresh lemon juice, cumin, smoked paprika (if using), salt, and pepper to a food processor or high-speed blender. Blend until the mixture begins to break down into a thick paste. Tip: Stop and scrape down the sides as needed to ensure all the ingredients are evenly incorporated.

Adjust Texture with Ice Cubes

Add 2-3 ice cubes to the mixture and blend again. The ice cubes help create a silky, creamy texture that’s difficult to achieve otherwise. If the hummus is still too thick, add water 1 tablespoon at a time while blending until it reaches your desired consistency. Tip: For a richer flavor, you can use aquafaba (the liquid from the chickpea can) instead of water.

dippers for spicy hummus recipe including radishes, carrots, and tomatoes

How to Serve Your Homemade Hummus

This homemade recipe is as versatile as it is delicious, making it perfect for a variety of occasions. Serve it as part of a spread of delicious appetizers, or enjoy it as a snack or light meal.

Pair your hummus with fresh vegetables like carrots, cucumbers, and bell peppers for a healthy, satisfying option. For a heartier bite, serve it with warm, homemade pita bread or crispy tortilla chips. It also makes a flavorful addition to grain bowls, wraps, or sandwiches.

No matter how you enjoy it, this hummus will quickly become a staple in your kitchen for every occasion!

Storage Tips for Your Homemade Hummus

To keep your hummus fresh, transfer it to an airtight container and store it in the refrigerator. It will stay delicious for 4-5 days, making it perfect for meal prep or enjoying throughout the week.

For longer storage, you can freeze hummus. Place it in a freezer-safe container, leaving a little space at the top for expansion. It will keep well in the freezer for up to 3 months. To use, thaw the hummus in the refrigerator overnight and stir well before serving.

Tip: Adding a drizzle of olive oil on top before freezing can help preserve its texture.

 

Spicy Hummus with a swirl of Harissa paste and fresh cut veggies on a platter

Other Delicious Healthy Recipes

Spicy Hummus with a swirl of Harissa paste and fresh cut veggies on a platter

5 Minute Spicy Hummus with Harissa

Sarah Harper MS, RD, LDN
This Spicy Hummus is the perfect addition to any vegetable platter, sandwich, platter, or with some baked pita chips!
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Main Course
Cuisine American, Middle Eastern, Tunisian
Servings 6 servings
Calories 226 kcal

Equipment

  • 1 Food Processor
  • 1 measuring cups and spoons
  • 1 citrus juicer
  • 1 rubber spatula

Ingredients
  

  • 15 oz canned chickpeas, drained and rinsed or 1 can
  • 2 tbsp harissa paste adjust to taste for your preferred heat level
  • ¼ cup tahini
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 3 tbsp lemon juice fresh squeezed is best
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • sea salt and black pepper to taste
  • 3-4 ice cubes

Instructions
 

Prepare the Ingredients:

  • Drain and rinse the chickpeas thoroughly. For an extra smooth texture, remove the skins by gently rubbing them between your fingers or using a clean kitchen towel.

Blend the Base:

  • Add the chickpeas, tahini, harissa paste, olive oil, garlic, fresh lemon juice, cumin, smoked paprika (if using), salt, and pepper to a food processor or high-speed blender. Blend until the mixture begins to break down into a thick paste.

Adjust Texture with Ice Cubes:

  • Add 2-3 ice cubes and blend again until smooth and creamy. If the texture is still too thick, add water 1 tablespoon at a time while blending to reach your desired consistency.

Serve and Enjoy:

  • Transfer the hummus to a serving bowl, drizzle with olive oil, and garnish with a sprinkle of smoked paprika or your favorite toppings. Pair with fresh veggies, pita chips, or use as a flavorful sandwich spread.

Notes

Yeild: About 2 cups

Nutrition

Calories: 226kcalCarbohydrates: 24gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 77mgPotassium: 289mgFiber: 6gSugar: 4gVitamin A: 145IUVitamin C: 5mgCalcium: 54mgIron: 3mg
Keyword 30 minutes or less, easy
Tried this recipe?Let us know how it was!