attosa
Diamond Post Medal for All Time! 1,246 Posts 
This hummus has some sweet heat. Roasting the peppers before pureeing them give them a nice caramelization, and the habanero gives it some kick. Use as much of the habanero as you like; I used two-thirds of one in this recipe.
Total Time: 15-25 minutes
Yield: 6 servings
Ingredients:
- 1 large red pepper
- 1 habanero pepper
- 1 can (15 oz) garbanzo beans, drained
- 1 Tbsp tahini
- 2 garlic cloves
- 2 tsp ground cumin
- 1/4 cup extra virgin olive oil
- juice of 1/3 a lemon
- 1/4 cup water
- salt to taste
Steps:
- Roast the red pepper and habanero pepper. One way is by placing it directly over your gas stove flame (set to medium) for about 5 minutes per side, until charred. Another way is by setting your oven to 400 to 500 F. and cooking until charred, about 20 minutes.
- Let peppers cool a bit, then peel the skin off with your fingers. When working with an extremely spicy pepper like a habanero, use gloves.
- Chop the peppers into strips. I only used two-thirds of the habanero and stored the rest for another recipe.
- Throw peppers and the rest of the ingredients into a food processor or high power blender. Puree until smooth. If it's on the thick side, add more water. Serve with pita bread or veggies.
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