Recipe courtesy of Risa Golding
Risa G's Kick-Butt Hummus
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 10 to 15 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 9 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 338 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 10 to 15 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 265
- Total Fat
- 13 g
- Saturated Fat
- 2 g
- Carbohydrates
- 31 g
- Dietary Fiber
- 9 g
- Sugar
- 5 g
- Protein
- 11 g
- Cholesterol
- 0 mg
- Sodium
- 338 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!
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.
