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Wednesday, October 9, 2013

Habanero Pumpkin Hummus

Double Whammy for today, if you don't like spicy or hot I would imagine this would be fine even after removing the habanero, but really, where is the fun in that?

Habanero Pumpkin Hummus

mmmm habanero

What you'll need:
  1. Blender
  2. 1 can Garbanzo beans (15.5 - 16 oz) drained
  3. 2 tablespoons tahini
  4. 2 tablespoons lemon juice
  5. 4 tablespoons water
  6. 4 cloves of garlic
  7. 1 habanero pepper, stem removed (keep the seeds, don't be a baby :p)
  8. 1 red bell pepper, stem and seeds removed (seeds useless, this is only for some extra color)
  9. 1/2 teaspoon ground cumin
  10. 1/4 teaspoon cayenne pepper
  11. 1 teaspoon crushed red pepper
  12. 1/4 teaspoon paprika
  13. 1/4 teaspoon salt
  14. 1/4 teaspoon black pepper
  15. 1/2 cup pumpkin puree 
  1. Take everything, throw it in the blender and blend until smooth, may require a little more water depending on how you like your consistency. 
  2. Pour into a dish and refrigerate over night.
  3. Eat!

    Dump it all in there, blend that shit up, brrrrrrrrrrrrrrrrrrrrrrr!
    Slap that shit in the fridge, preferably overnight

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