Habanero Hummus
"Hummus with a kick! From the Pepper Fool website."
- Ready In:
- 5mins
- Ingredients:
- 12
- Yields:
-
2 Cups
- Serves:
- 8
ingredients
- 2 (15 ounce) cans garbanzo beans
- 1 whole habanero pepper (and or 1 tsp habanero powder)
- 1 red bell pepper, Roasted, seeded, skin removed
- 10 garlic cloves
- 10 garlic cloves, roasted
- 1⁄3 cup tahini
- 1 teaspoon salt
- 1⁄2 teaspoon cumin
- 2 lemons, juice of
- 2 tablespoons olive oil
-
GARNISH
- cayenne or paprika
- olive oil
directions
- Drain garbanzo beans, reserve liquid from one can. put all ingredients in a food processor or blender, process till smooth. Add reserved liquid (or more olive oil) if hummus is too thick.
- To serve: Put into a serving dish, sprinkle with cayenne or paprika and a drizzle of olive oil.
- Serve with toasted pita wedges. Also great with vegies.
- This recipe makes about 2 cups and is easially halved.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Way too mild as listed. Doubled the peppers and I might double them again. Other than that, nice and garlicky and quite yummy.
RECIPE SUBMITTED BY
I have lived in many exciting places including Hawaii, Nothern and Southern California, Colorado, Oklahoma(ok, not so exciting), Dijon, France, and now reside in Southern Germany with my wife, who is German. I started to grow chiles about 4 years ago because we just can't get jalapenos, serranos, habs, anaheims, and poblanos here. Now my balcony is full of chile plants.
I studied French at the Uni, and expected to marry a French gal, but as fate would have it, I met and fell in love with a German gal. So, now I live in Germany, and have picked up a third language, and love living here and am very happy. I am working on an MBA, and teaching English as a Second Language, and selling chiles, homemade ristras, and homemade chile marmalades to help finance the MBA. I am trying to open the German's eyes so they realize there are more than just green and red chiles in the world.
I started cooking while serving at a Mexican resataurant in Sacramento, Ca., and have enjoyed it ever since. My love of spicy food goes back twenty years. It started with black pepper, and over the years has worked itself into a passion for chiles, and all that is spicy.
You may notice I always give four or five stars. That is because I only bother rating a recipe if it is worth four or five, and if I will be making it again, and or often.
