Yes, yes, another hummus recipe, but this one is dedicated to all things hot. And it's been a hot summer, with an ending that's been hotter than hot. This summer, my go-to favorite of chickpea deliciousness has been with horseradish and habanero. It's the perfect combination of piquant and feel good burning.
In terms of horseradish, my all time favorite is the Beaver Brand extra hot. I even stocked up on it just in case I can't find it outside of Oregon (which is probably the case).
Horseradish Habanero Hummus
2 tablespoons horseradish (more if you like it, less if you aren't a fanatic)
1/4 teaspoon dried habanero flakes
1 16oz can of chickpeas, drained (save some bean liquor for later)
1 tablespoon lemon juice
1 heaping tablespoon tahini
1 clove garlic, minced
1/4 cup olive oil
2/4 teaspoon salt
Pulse all ingredients expect chickpeas in a food processor until smooth. Add chickpeas and blend until it reaches desired consistency. Add reserved bean liquor if needed to make smoother.