The flavors simply mesh so completely on this habanero hummus! My first experiment with habanero and rosemary was in my candy and spicy white bean soup and it was a giant hit. This new experiment resulted in an equally scrumptious versatile hummus. With daring flavors, this nutrient-dense dip will stand out at your subsequent summer time barbecue or Superbowl social gathering unfold!
Hummus Serving Strategies
Hummus is a good way so as to add a bit additional protein, fats, and taste to meals and snacks to extend the satisfaction issue. In case you are in search of a dip full of taste and vitamins to assist fill you up, this fast hummus is ideal! Listed here are just a few concepts for serving this habanero hummus:
- Use it as a dip for veggies, crackers, or pita chips
- Unfold it on a sandwich
- Use it in a veggie-packed wrap
- Combine it with pasta or risotto as a creamy sauce
- Add a dollop to a salad or grain bowl
- Strive it as an omelet topper
Habanero Hummus Variations
In search of warmth however apprehensive about the habanero? My spicy candy potato hummus could also be extra your tempo. Both of those recipes may be made with just about any kind of scorching pepper, so use no matter you could find or have already got available! Not a fan of spice in any respect? You wouldn’t survive in my home however, I’ve a simple roasted purple pepper hummus for you that’s delicate but nonetheless extremely flavorful!
Habanero Hummus Recipe
This hummus recipe is gluten free, dairy free, nut free, and vegan, so it really works for quite a lot of dietary wants and is sure to be a success throughout! You possibly can at all times regulate the sort and quantity of pepper used to dial the spice degree up or down relying on who you’re cooking for.
Rosemary Habanero Hummus
Made with habaneros and contemporary rosemary, this hummus is a flavorful and nutrient-dense crowd pleaser!
- 2 15 oz cans garbanzo beans, rinsed and drained
- 1/4 cup tahini
- 1-1.5 habanero peppers
- 1.5 tbsp contemporary rosemary
- 2 cloves garlic
- salt and pepper, to style
- juice of two lemon wedges
- 1/3 cup water
Add all components to meals processor or prime quality blender.
Pulse for 30 seconds. Scrape edges with rubber spatula.
Pulse a further 30 seconds.
If wanted, add additional water 1 tablespoon at a time and pulse till desired consistency is reached.
Serve with baked tortilla chips, sliced peppers or add to meals as I urged above. Get pleasure from!
- If you do not have contemporary, you’ll be able to substitute 1 tbsp dried rosemary.