Creamy hummus gets a bold upgrade with fiery Habanero Romesco and a sprinkle of crunchy dukkah. Spicy, nutty, and full of flavor, it’s perfect for dipping, spreading, or just eating straight from the bowl!
Ingredients:
- ½ jar of sauc.d Habanero Romesco
- 1 can Garbanzo beans
- Aquafaba (liquid from Garbanzo can)
- 2 Tbsp of Tahini
- 2 cloves Garlic
- 2 tsp Salt
- ½ oz of Olive Oil
- 1 head Broccoli
- 1 oz toasted Almonds
- ½ tsp Cumin
- ½ tsp Coriander
- 1 Tbsp Sesame Seeds
- 1 oz Extra Virgin Olive Oil
Recipe:
Hummus:
- In a blender add Habanero Romesco, garbanzo beans, tahini, garlic, 1 tsp salt and olive oil
- Blend on high until smooth
- Add aquafaba until you reach your desired thickness
- Then cut the tops off your broccoli
- Just enough so you are left with small flowerettes
- On high heat - sear them in a pan to get crispy
Dukkah:
- In a mortar pestle (or blender or coffee grinder) add almonds, cumin, coriander, sesame seeds and a tsp of salt
- Grind them up slightly so you get a chunky seasoning consistency
Plating:
- Swirl your Habanero Romesco Hummus on a plate
- Rim the hummus with the broccoli and dukkah then pool your extra virgin olive oil into the hummus
-
Enjoy with some toasted bread!
Enjoy!