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Recipe: Habanero Hummus
Similar Categories: Habanero, Hummus
Adjust seasonings to taste:
1 lb dried chick peas (garbonzo beans)
1 head garlic, peeled
8 oz lemon juice (fresh preferred, but the frozen kind is ok)
8 oz tahini (toasted sesame paste)
olive oil
toasted sesame oil
habanero powder (lots for CH's; omit for non-CH's)
cayenne powder (just a little bit for color)
cumin
salt
cilantro or parsley (your choice), fresh or dried, chopped fine
Rinse the chick peas and add lots of water. Cook at a medium
boil until very tender, approximately 3-4 hours. Replenish the
water as it evaporates away.
Finely chop the garlic in a food processor. Add the chick peas
(drained) plus everything else except the cilantro/parsley and
whiz until very smooth (if your food processor is small, you may
have to do this in 2 batches). Taste it and adjust seasonings.
If too dry, add more lemon juice or water (if using dried herbs,
it's better for it to be a little wetter). Remove to serving
bowl and stir in cilantro or parsley. Drizzle a little additional
olive oil on top and serve.
Makes a great dip for toasted pita or for raw veggies.
1 lb dried chick peas (garbonzo beans)
1 head garlic, peeled
8 oz lemon juice (fresh preferred, but the frozen kind is ok)
8 oz tahini (toasted sesame paste)
olive oil
toasted sesame oil
habanero powder (lots for CH's; omit for non-CH's)
cayenne powder (just a little bit for color)
cumin
salt
cilantro or parsley (your choice), fresh or dried, chopped fine
Rinse the chick peas and add lots of water. Cook at a medium
boil until very tender, approximately 3-4 hours. Replenish the
water as it evaporates away.
Finely chop the garlic in a food processor. Add the chick peas
(drained) plus everything else except the cilantro/parsley and
whiz until very smooth (if your food processor is small, you may
have to do this in 2 batches). Taste it and adjust seasonings.
If too dry, add more lemon juice or water (if using dried herbs,
it's better for it to be a little wetter). Remove to serving
bowl and stir in cilantro or parsley. Drizzle a little additional
olive oil on top and serve.
Makes a great dip for toasted pita or for raw veggies.
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