These flavors just mesh so perfectly! My first experiment with habanero and rosemary was in my sweet and spicy white bean soup and it went perfectly. This experiment resulted in an equally delicious versatile hummus. I have used it as a dip for veggies and flackers, an omelet topper and spread for my veggie packed ezekiel wraps. If you are looking for a Superbowl dip packed with flavor and nutrients to help fill you up, this quick hummus is perfect!
If you are looking for heat but are apprehensive about the habanero, my spicy sweet potato hummus may be more your pace. Not a fan of spice at all? You wouldn’t survive in my house, but I have an easy roasted red pepper hummus for you!
Habanero Rosemary Hummus (GF, V, DF)
- 200g dry garbanzo beans prepared or 2 *cans no sodium added garbanzo beans
- 3 tbsp tahini
- 1-1.5 habanero peppers
- 1.5 tbsp fresh or 1 tbsp dried rosemary
- 2 cloves garlic
- Salt and pepper
- Juice of 2 lemon wedges
- 1/3 C water
- *Purchasing tip: If I do purchase canned, I buy beans at Trader Joe’s because they do not contain BPA. A risk of using canned foods is that the cans are lined with the carcinogenic chemical BPA. If you don’t live near a Trader Joe’s, click here for brands that are BPA free.
Add all ingredients to food processor or high quality blender
Pulse for 30 seconds. Scrape edges with rubber spatula.
Pulse an additional 30 seconds.
If needed, add extra water 1 tablespoon at a time and pulse until desired consistency is reached.
Serve with baked tortilla chips, sliced peppers or add to meals as I suggested above. Enjoy!