You can’t even imagine how often I make habanero hummus. A bowl of hummus is an indispensable appetizer when I organize a buffet or a party.
Humus is such a popular dish because you can easily combine it with other foods. Humus is a traditional recipe from the Middle East, consumed mainly in Syria, Israel, Turkey, Greece, Cyprus, and Lebanon. It consists of a chickpea paste, tahini sauce, prepared from sesame, and various spices depending on our taste.
Humus is a rich source of omega-3 essential fatty acids, which help protect the heart and nutrients from chickpeas and tahini sauce. In addition, hummus contains iron, vitamin B6, manganese, copper, folic acid, and amino acids.
Any hummus recipe is based on garbanzo beans, an ingredient rich in fiber, protein, and carbohydrates, being at the same time a satiating preparation. In addition to chickpeas, you should not miss the olive oil, lemon juice, and tahini, a paste prepared from sesame seeds. According to your preferences, you can also add all kinds of spices, such as garlic, salt and pepper, turmeric, and avocado, baked peppers, or beets.
I recommend you to use dried garbanzo beans, soaked overnight and then boiled to boil at home. Soak the garbanzo beans overnight in cold water before cooking, until hydrated. When preparing the hummus, rinse them with cold water and then boil them in the same amount of water as when soaking. Boil the beans for an hour – an hour and a half until they become soft and fluffy. If you are looking for a shortcut, you can also use canned beans.
It is very convenient to buy canned hummus from the store, but you will be surprised at how easy it is to prepare it at home. Not only do you save some money, but you know precisely what your preparation contains. All you need is a cup of chickpeas, a quarter cup of tahini sauce, one or two cloves of garlic to taste, a tablespoon of olive oil, and the juice of half a lemon. Add all the ingredients to a blender, and the hummus is ready in a few minutes. If you like your hummus to be more consistent, add less liquid leftover after boiling the chickpeas and adjust as you prepare it.
For today’s recipe, I chose to add Habanero and Rosemary to the hummus. If you are a spicy food lover, then you need to try this out, because it is by far the best spicy hummus I have ever eaten.
Habanero Hummus with Rosemary
- a food processor
- a rubber spatula
- serving bowls
For 4-5 servings
- 1 cup of soaked garbanzo beans or 2 cans of no-sodium garbanzo beans
- 1 habanero pepper
- 3 tablespoons of tahini
- 1 tablespoon of extra-virgin olive oil
- 2 tablespoons of freshly chopped rosemary
- 2 garlic cloves or 1 teaspoon of garlic powder
- 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 from time to time in order to make sure you’re not wasting anything.
- According to the consistency you desire to achieve, you can add more water or lemon juice, a spoonful at a time.
- To serve, transfer to serving bowls, sprinkle with extra virgin olive oil and some extra freshly chopped rosemary.
You can also serve it with some fresh vegetables, or baked tortilla chips