Recipe courtesy of Risa Golding
Episode: Eat the Heat
1 hr
20 min
40 min
10 to 15 servings


  • 8 cloves roasted garlic, about 1/2 head
  • 8 cloves garlic, coarsely chopped
  • Two 15-ounce cans chickpeas, drained and rinsed
  • 4 ounces lemon juice
  • 4 ounces tahini
  • 3/4 teaspoon red savina habanero chile powder
  • 3/4 teaspoon smoked chocolate habanero chile powder
  • Ground cumin
  • Salt and freshly ground black pepper
  • Cilantro, finely chopped
  • Olive oil
  • Pita bread


Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste.

To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare!

You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls. Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild.

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