Habanero Hummus

Recipe: Appetizer : Habanero Hummus - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and Snacks
Rated 4.7 / 5 based on 11 reviews

Prep Time: 10 min
Total Time: 35 min
Yield: 8 Serving

Nutrition Facts:
240 calories
9 grams fat

Ingredients

2 15oz Cans Garbanzo beans

1 Whole Habanero chile (and or 1 tsp habanero powder)

1 Red Bell Pepper, Roasted, seeded, skin removed

10 Cloves Garlic

10 Cloves Roasted Garlic

1/3 Cup Tahini

1 tsp Salt

1/2 tsp cumin

Juice of 2 Lemons (about 6 Tbs)

2 Tbs Olive Oil
GARNISH:

Cayenne or Paprika

Olive Oil

Directions

Drain garbanzo beans, reserve liquid from one can. put all ingredients in a food processor or blender, process till smooth. Add reserved liquid (or more olive oil) if hummus is too thick.

To serve: Put into a serving dish, sprinkle with cayenne or paprika and a drizzle of olive oil.

Serve with toasted pita wedges. Also great with vegies.

This recipe makes about 2 cups and is easially halved






Latest Reviews

"Thank you for posting this recipe. My boyfriend was diagnosed with cancer and had half of his tongue surgically removed last July. He finished chemo and radiation 4 months ago. This is the first thing he was able to eat with ease and enjoy at the same time." - bop102007

"The sauce was amazing, it did turn out to be very thick. I was able to fix a hole in my wall with the leftovers! Kidding, very good..." - russell b.

"This is my first pizza sauce yet takes like a long held family secret! Truly pizzaisque!" - carla a.

"This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make." - bdld

"I wish I had bought a larger chuck roast! The taste of this Pot Roast is absolutely fabulous! A meal fit for a queen (...or king)! The seasonings were perfect and it is so incredibly moist it falls apart with your fork!! I wouldn't change one single thing, except next time I may invite company ... " - bev i am

"This is a wonderfully comforting and creamy soup. I used red skinned potatoes and left the skins on. I diced them somewhat small and roasted them in the oven with some fresh rosemary and thyme, salt and pepper and olive oil. When they were fork tender, I smashed some of ... " - under12parsecs

Happy cooking...