1 can organic chick peas (garbanzo beans)
juice of one lemon
6 cloves garlic
1 tablespoon organic tahini
2 tablespoon organic peanut butter
1 teaspoon habanera sauce (or more!)
1-2 tablespoon olive oil
water, to consistency
olive oil (garnish)
Strain and rinse the chick peas. This recipe calls for none of the brine. Add them and the rest of the ingredients to a food processor. Add more water or lemon juice to desired consistency. Scoop into a bowl and drizzle olive oil over top, sprinkle with paprika.
This hummus is a bit spicy, and gets more so after a day or so in the fridge. I usually add more of the habanera sauce. The dip makes an excellent sandwich spread. My 20 month old daughter can handle the heat, can you?