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 season barbecue or Superbowl social gathering unfold!
Hummus Serving Options
Hummus is a good way so as to add slightly further protein, fats, and taste to meals and snacks to extend the satisfaction factor. If you’re in search of a dip full of taste and vitamins to assist fill you up, this fast hummus is ideal! Listed below are a number of 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
- Attempt it as an omelet topper
Habanero Hummus Variations
On the lookout for warmth however apprehensive about the habanero? My spicy sweet potato hummus could also be extra your tempo. Both of those recipes might be made with nearly any kind of sizzling pepper, so use no matter you’ll 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 red pepper hummus for you that’s gentle but nonetheless extremely flavorful!
Habanero Hummus Recipe
This hummus recipe is gluten free, dairy free, nut free, and vegan, so it really works for a wide range of dietary wants and is sure to be successful throughout! You’ll be able to at all times alter the kind and quantity of pepper used to dial the spice stage up or down relying on who you’re cooking for.
Rosemary Habanero Hummus
Made with habaneros and recent 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 recent rosemary
- 2 cloves garlic
- salt and pepper, to style
- juice of two lemon wedges
- 1/3 cup water
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Add all components to meals processor or prime quality blender.
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Pulse for 30 seconds. Scrape edges with rubber spatula.
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Pulse a further 30 seconds.
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If wanted, add further water 1 tablespoon at a time and pulse till desired consistency is reached.
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Serve with baked tortilla chips, sliced peppers or add to meals as I recommended above. Take pleasure in!
- If you do not have recent, you’ll be able to substitute 1 tbsp dried rosemary.
