Canned garbanzo beans cost a lot less per ounce than premade hummus, so to pinch pennies I’ve been experimenting with making my own. Plus the spiciest hummus the local store sells is only jalapeño hummus and that’s just too wimpy for my tastes. This recipe is full of that habanero yumminess that will have you going back for more until smoke is pouring out of your ears.
The following recipe was adapted from several online recipes for hummus.
- 1 15oz can garbanzo beans (aka chickpeas)
- ¼ cup lemon juice
- ¼ cup tahini
- ½ bulb (not ½ clove) garlic
- 2 tablespoons olive oil
- 2 tablespoons water
- ¼ teaspoon cumin
- ¼ teaspoon salt
- 2 habanero peppers*
Blend tahini and lemon juice for 1 minute, scrape the sides and bottom of the blender or food processor, then blend for 30 seconds more.
Add olive oil, garlic, cumin, salt, and water to the whipped tahini. Blend for 30 seconds, scrape, blend for 30 seconds more (or until well-blended).
Add habanero peppers and blend until liquefied.
Drain and rinse the garbanzo beans. If using a blender, run garbanzo beans through a food mill twice or until well-mashed, place in large bowl with whipped tahini and spice mix, and stir until well-blended. If using a food processor, add garbanzo beans and process until puréed.
* Or use just 1 or even ½ if you don’t like it as hot as I do (full disclosure: I adapted this from a recipe that used only ½).