Spicy Hummus with Habanero

This habanero-infused hummus perfectly balances heat and creaminess—enjoy it as a snack or as a flavourful sandwich spread.

5 from 2 votes

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Course: Snack

Cuisine: Mexican, middle eastern

Keyword: chickpeas, habanero, hummus

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: servings

Calories: 212kcal

Author: Ana Jiménez

Ingredients

2 (15 ounces) canned chickpeas
1 teaspoon baking soda
½ cup olive oil
2 habanero chiles
½ cup ice cold water
¼ cup lemon or lime juice
½ cup tahini
1 garlic clove
1 teaspoon salt

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Instructions

Rinse the canned chickpeas thoroughly, then place them in a pot with enough water to cover and a teaspoon of baking soda. Cook over medium-high heat for 25-30 minutes, or until they’re super soft and mushy. Skim off any chickpea shells that float to the surface during cooking. Drain and set aside.
In a small saucepan over low heat, gently heat the olive oil with the habaneros for 8-10 minutes, until the chiles are slightly puffed up and have light brown spots. Avoid high heat to prevent burning. Let the oil cool until safe to handle.
Once the habaneros are cool, use gloves to remove their stems. This prevents transferring the heat to your hands.
Blend the softened habaneros with the infused oil until smooth. Strain the mixture, reserving any leftover solids for garnish, if desired.
Add the cooked chickpeas to a food processor or high-speed blender. Blend until almost smooth, pausing to scrape down the sides as needed.
While blending, slowly pour in the ice-cold water. This step ensures the hummus achieves a light and creamy texture.
Blend in the lemon or lime juice, making sure it’s fully incorporated for that zesty kick.
Add the tahini, garlic, and salt, then blend again until well combined.
Gradually pour in the habanero oil while the blender runs, reserving about ¼ of the oil for garnish. Stop to scrape the sides as needed. Blend until the hummus is completely smooth.
Taste the hummus and adjust the seasoning, adding more salt if needed.
Transfer the hummus to a serving bowl, drizzle the reserved habanero oil on top, and garnish with optional diced fresh habanero. Serve with your favorite dippers like pita bread, tortilla chips, or fresh veggies.

Notes

Recipe recommendation:

Do not throw away the liquid from canned chickpeas, also called aquafaba. It is incredibly versatile and can be used as a plant-based substitute in various recipes. For example, it can be used as a natural thickener in soups, stews, or pasta sauces . Also use it as a binding agent - add a few tablespoons to recipes like veggie burgers or meatballs to help hold the ingredients together.

Potential Issues when making Spicy Hummus with Habanero and how to fix them:

Hummus is too thick:
Add more water, a tablespoon at a time, while blending until the desired consistency is reached.
Hummus tastes bland:
Adjust the seasoning by adding more salt, lemon juice, or even a bit more garlic for extra flavor.
Habanero oil tastes bitter:
This can happen if the oil was overheated. To fix it, make a fresh batch of oil, keeping the heat low and steady.
Hummus isn’t smooth enough:
Blend longer and ensure the chickpeas are mushy. If needed, transfer to a high-speed blender for a final blend.

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