Drop the mic hot…
When jalapeño hummus isn’t enough, get ready for the habanero hammer. Habanero hummus is not to be trifled with – at least ten times hotter than jalapeño and at minimum twice the heat of a cayenne-based hummus. If you opt for the fresh chili instead of habanero powder, make sure to use gloves during the prep to keep severe chili burn at bay.
Paprika or cayenne are perfect to add color to the dish. Paprika is milder. It may not seem so important when making a 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.
- 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.