Habanero hummus (vegan, gluten-free)

INGREDIENTS

• 1/4 cup well-stirred tahini

• 1/4 cup fresh lemon juice

• 1 small garlic clove, minced

• 1 teaspoon ground cumin

• 1 teaspoon pepper, plus more for serving

• 1 teaspoon smoked paprika, plus more for serving

• 1 teaspoon lemon pepper

• 1 (15-ounce) can chickpeas, rinsed

• 1/2 of a small habanero pepper (these are spicy!)

• 2 tablespoons (30 ml) extra-virgin olive oil, plus more for serving (I use Wonder Valley to pour over finished hummus)

• Salt to taste

DIRECTIONS

1. In a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

2. Add the minced garlic, cumin, pepper, paprika, lemon pepper and a 1/2 teaspoon of salt to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

3. Add 3/4 of the rinsed chickpeas to the food processor and process for 1 minute.

4. Add the habanero to your mixture. Process for 1 minute.

5. Add the olive oil. Process until smooth.

6. Taste for salt and adjust seasonings as needed.

7. Serve hummus with a drizzle of olive oil, dash of paprika and pepper, and remaining chickpeas.

8. Store homemade hummus in an airtight container and refrigerate up to one week.