RISA G'S KICK-BUTT HUMMUS
Chile-Head List
Was on foodtv Eat the Heat 

Recipe courtesy Risa Golding

8 cloves roasted garlic, about 1/2 head 
8 cloves garlic, coarsely chopped 
2 (15-ounce) cans chickpeas, drained and rinsed 
4 ounces lemon juice 
4 ounces tahini 
3/4 teaspoon red savina habanero chile powder 
3/4 teaspoon smoked chocolate habanero chile powder 
Ground cumin 
Salt and freshly ground black pepper 
Cilantro, finely chopped 
Olive oil 
Pita bread

Press out roasted garlic. Place both fresh and roasted garlic into a food processor and process until finely
chopped. Add chickpeas, lemon juice, tahini, habanero powders, cumin, salt and pepper to taste, and a
bit of cilantro if desired. Process until chickpeas reach a smooth texture. With processor running, add
olive oil in a thin stream until hummus reaches the desired consistency. Taste and add salt to taste. 

To serve, remove to a serving bowl and surround with triangles of pita bread. Drizzle with a bit of olive
oil and garnish with chopped cilantro. Add a shake of habanero powder for color, if you dare! 

You may choose to hold the habanero powders out of the processing and divide the hummus into 2 bowls.
Then add half of both of the habanero powders to 1 bowl and serve the other bowl mild. 

Yield: 10 to 15 servings
Prep Time: 20 minutes
Cooking Time: 40 minutes
Difficulty: Easy