Habanero Hummus with Rosemary

Must Try Recipes

I love hummus and I love making my own even more. It gives me the freedom to experiment with various flavors and make the hummus fit perfectly with the vegetables I want to serve it with. And while I do fail sometimes (and regret not choosing the safest option and using a store-bought hummus), most of the time the hummus ends up being more than satisfactory. This time, I made this Habanero Hummus with Rosemary. It’s by far the best spicy hummus I have ever eaten but if you aren’t a fan of spicy foods then my Roasted Pepper Hummus might be a better choice.

Habanero Hummus with Rosemary

Necessary equipment:

  • a food processor OR a high power blender
  • a rubber spatula
  • a serving bowl


  • 200 g of soaked garbanzo beans OR 2 cans of no-sodium garbanzo beans
  • 1 1/2 habanero pepper
  • 3 T. of tahini
  • 1 T. of dried rosemary OR 1 1/2 T. of chopped fresh rosemary
  • 2 garlic cloves
  • juice from half a lemon
  • salt and pepper to taste
  • 1/3 cup of filtered water


  1. Put all the ingredients in a food processor or a high power blender.
  2. Pulse for about 60 seconds. Scrape the sides of the blender halfway (or more times if needed).
  3. If the hummus doesn’t reach the desired consistency after 60 seconds, try adding more water, a spoonful at a time.
  4. Serve with fresh vegetables, baked tortilla chips, or any other way. This hummus works great as a party dip!

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