Recipe courtesy of Risa Golding
Risa G's Kick-Butt Hummus
Getting reviews...
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 10 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 151
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 193 mg
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 10 to 15 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 151
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 193 mg
Ingredients
Directions
- Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste.
- To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare!
- You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild.
