(I lied - I used the Test Kitchen ingredient for more than one recipe...) When you have ten habanero peppers at home and you realize that its strength of spiciness really makes it difficult to use more than one for any recipe, you start using it in just about everything. I found a neat use for it as part of a hummus that is tasting with a kick in your face. Try it out with some chips or pita!
Step 1: Ingredients (yields 2 cups)
- 1/3 cup tahini
- 1/2 tsp cumin, ground
- 1/2 bulb (~5 cloves) raw garlic, crushed
- 1 bulb (~10 cloves) roasted garlic
- 1 tbsp olive oil
- 1 large lemon, juice only
- 1 orange habanero pepper, seeded and sliced
- 1 red bell pepper, roasted
- 2 cans (15 oz.) garbanzo beans, rinsed
The longest part of making this hummus is actually getting some of the raw ingredients to their proper level of usage. I had opened up my bulb-to-be-roasted of garlic and drizzled on olive oil before popping it into the oven for about 45 minutes (and went off to do something else of course). Roast your red bell pepper thoroughly to get the right sweetness into your hummus and remember to peel off the skin. The crushing of garlic was the most arduous tasks of them all since I was grating them through my Microplane. Remember for habanero peppers that you need to put on protective gloves when handling so as not to burn your skin.
Step 3: Finishing
After prepwork, the easiest part is next. Place all ingredients into a food processor and make smooth! Enjoy!