Name: Risa G's Kick-Butt Hummus
Prep time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: 10 to 15 servings
Cuisine: middle-eastern
Ingredients: 8 cloves roasted garlic, about 1/2 head; 8 cloves garlic, coarsely chopped; Two 15-ounce cans chickpeas, drained and rinsed; 4 ounces lemon juice; 4 ounces tahini; 3/4 teaspoon red savina habanero chile powder; 3/4 teaspoon smoked chocolate habanero chile powder; Ground cumin; Salt and freshly ground black pepper; Cilantro, finely chopped; Olive oil; Pita bread

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!

Cook’s Note

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.

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Risa G's Kick-Butt Hummus

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