Recipe courtesy of Risa Golding
Risa G's Kick-Butt Hummus
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 10 to 15 servings
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 10 to 15 servings
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.
