Some like it hot!
Kicking up the traditional hummus a notch with this chilli and roasted garlic version. Rich in plant proteins, balanced in flavours and just on the edge of heat, this hummus is a must make for any chilli lover! Add more chillies to the recipe if you’re a sucker for chilli punishment!
- Gluten free
- Dairy free
- Refined sugar free
- Nut free
- Cleanse program friendly
- 1 medium head of garlic for roasting plus 2-3 additional raw cloves
- 2-3 red Thai chillies or more if you dare
- 1-2 tsp olive oil for roasting
- 1/4 cup fresh lime juice
- 1 tbsp fresh lemon juice
- 1/4 cup tahini
- 3- 4 ice cubes
- 2 cans drained and rinsed chickpeas
- 1 tsp sea salt
- Pepper to taste
- 1/2 cup olive oil
- Preheat oven to 400F and place head of garlic and chillies in a roasting dish and drizzle with olive oil. Place in oven about 30-40 minutes or until the garlic is soft. Let cool.
- Place remaining uncooked garlic cloves in the blender with the lemon and lime juice and pulse to break up garlic.
- Add tahini and ice cubes and puree on high to whip ingredients.
- Add roasted chillies, garlic, sea-salt and pepper along with chickpeas and pulse.
- Add olive oil and puree until smooth, wiping down sides of blender and using a tamper if necessary.
- Remove from blender into air tight containers to store in either the fridge or freezer. Hummus stores well in the freezer for an accessible snack or dinner condiment.
Hummus makes a great nutrient dense, vegetarian, and protein rich dip for veggies and crackers, on sandwiches or with this Baked Beetroot Falafel recipe for a main course pita wrap or falafel bowl.
If you aren’t crazy about spicy hummus try this Lemony Beetroot Hummus instead.