When jalapeño hummus isn’t enough, get ready for the habanero hammer. Habanero hummus may look unassuming, but don’t be fooled. It’s very hot. Habaneros are at least ten times hotter than jalapeños and, at minimum, twice the heat of cayenne peppers. If you opt for fresh habs instead of habanero powder, make sure to use gloves during the prep to prevent severe chili burn.
Paprika or cayenne is perfect for adding color to the dish. Paprika is milder. It may not seem so important when making hummus that’s already one step shy of sun-like heat, but the added heat of cayenne can make a surprising impact. It’s delicious with any traditional hummus dippers: pita, tortilla, carrots, among many other breads and vegetables.
See habanero hummus being made:
Like this recipe? You’ll love these too:
- Chipotle Hummus: A milder, smokier option for your hummus appetizer.
- Bacony Jalapeño Popper Dip: Everything you love from poppers is here.
- Spicy Beer Cheese Dip: Creamy with a touch of jalapeño heat. It’s great for game day.
Citrusy and sweet, habanero powder is plenty spicy as well -- 100,000 to 350,000 Scoville heat units. Buy directly from our Spicery, supporting PepperScale.
- 2 cans garbanzo beans 15 ounce cans, drained
- 1 teaspoon habanero powder or 1 habanero pepper
- 1 red bell pepper roasted, skinned, and seeds removed
- 10 cloves garlic approximately 1 head garlic
- 1/3 cup tahini
- 6 tablespoons lemon juice approximately 2 lemons-worth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon cumin
- Cayenne pepper powder for color garnish (paprika works too)
- Pita other options: tortilla chips or carrots for dipping
- Place all ingredients in a food processor and blend until you reach your desired hummus consistency. Add additional olive oil (or liquid from the drained garbanzo beans) if the hummus is too thick.
- Transfer the hummus to a serving dish and drizzle with olive oil. Sprinkle with paprika or cayenne and serve with your favorite dipping option.