Recipe courtesy of Risa Golding

Risa G's Kick-Butt Hummus

  • Total: 1 hr
  • Prep: 20 min
  • Cook: 40 min
  • Yield: 10 to 15 servings
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Ingredients

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

Directions

  1. 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.
  2. 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!
  3. 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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