Ingredients:

  • 1 can (15 oz / 425g) chickpeas, drained and rinsed
  • 1/3 cup (80g) tahini
  • 3 tbsp (45ml) fresh lemon juice
  • 2 tbsp (30ml) extra-virgin olive oil
  • 2 tbsp (30ml) aquafaba
  • 3 cloves (9g) fresh garlic, minced
  • 1 tsp (3g) ground cumin
  • 1/2 tsp (3g) sea salt
  • 1/4 cup (60ml) ice-cold water
  • 1 to 2 (10g) habanero peppers, seeded and minced
  • 1 tbsp (15g) fresh cilantro, chopped

Instructions:

  1. Remove the stems and seeds from the habanero peppers. For an optional smoky depth, sear the whole peppers in a dry pan over medium heat for 2-3 minutes until the skin blisters, then mince.
  2. Combine tahini and lemon juice in a food processor. Blend for 1 minute until the mixture is pale and creamy to ensure a smooth emulsion.
  3. Add the minced habaneros, garlic, cumin, salt, and olive oil to the processor. Process for 30 seconds until the aromatics are fully integrated.
  4. Add the drained chickpeas, aquafaba, and ice-cold water. Blend until the hummus reaches a velvety, fluffy consistency.
  5. Garnish with chopped fresh cilantro before serving.