Spicy Hummus Recipe
Whip up this creamy, spicy hummus recipe made with fiery habanero peppers, tangy Buffalo sauce and plenty of blue cheese. It's time to spice things up!
- 2 tablespoons tahini
- Juice from 1 lemon
- ¼ cup Buffalo sauce or more as desired
- 2 cloves garlic chopped
- ¼ cup crumbled blue cheese + more for garnish
- 2 tablespoons chopped parsley + more for garnish
- 2 habanero peppers chopped
- 1 teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon cumin
- ¼ cup extra virgin olive oil + more for garnish
- 1 can garbanzo beans chickpeas – 15 ounces, drained
- Chips or carrots and celery for serving
Add the tahini and lemon juice to a food processor and process about 1 minute to combine.
Add Buffalo sauce and garlic and process again about a minute or so.
With the processor running, slowly add the blue cheese, parsley, habanero peppers and seasonings. Process for another minute or so.
Slowly drizzle in the olive oil while processing, until the oil is gone and it is completely incorporated.
Add the chickpeas in a quarter cup at a time while still processing, but reserve a small handful for garnish. The hummus will be a bit fluffy yet thick.
Garnish with extra olive oil, chickpeas, extra blue cheese and freshly chopped parsley.
Serve with chips or with chopped carrots and celery.
Makes about 2 cups.
Heat Factor: Medium-Hot, but zingy!
Calories: 67kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 294mg | Potassium: 30mg | Vitamin A: 145IU | Vitamin C: 4.5mg | Calcium: 20mg | Iron: 0.3mg