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