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If you’re like me you hate buying hummus from the store because they lack flavor and love. This spicy Scotch Bonnet Hummus has a true Caribbean yardie flavor, is seasoned to creamy perfection, and tastes delicious!
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This recipe is easy to make, creamy, and tastes absolutely amazing! I always get SO disappointed with store bought hummus and often feel as if I wasted my money. This simple homemade recipe is cost effective and I can make as much or as little as I want!
What is Scotch Bonnet?
Scotch Bonnet is one of the most beloved peppers in Jamaica and throughout the Caribbean islands. Its got a kick like fiya (fire) and provides such an amazing taste to anything it goes in.
Origin of Hummus
Hummus originated in the Middle East and is prevalent in countries in Northern Africa and throughout the Arabian Peninsula. It is a delicious creamy dish of pulsed chickpeas with tahini, lemon, and other spices. I can say I tried the best hummus of my life when I visited Egypt. It was homemade and created with love, not to mention perfectly creamy with zero lumps!
While this scotch bonnet hummus recipe is not authentic or original, its made with the same amount of love that I tasted in Egypt. Humus is the type of dish that must be created with care. People will be able to taste the difference between a machine and human made. I’m so excited to share with you my Caribbean twist on a Middle Eastern Classic!
What You’ll Need
- Chickpeas (Garbanzo Beans)
- Scotch Bonnet Pepper- Habanero will do too
- Tahini
- Garlic
- Lemon
- Cold Water
- Olive Oil
Seasonings You’ll Need
- Jamaican All Purpose– A must for all Jamaican inspired dishes. Use this link to grab your own package.
- Paprika– Adds a glorious colour to the hummus. Without, it will be an unattractive pale color and miss out on flavor.
- Cumin
- Italian Seasoning
- Salt
How to make Scotch Bonnet Hummus
Step One:
Mince the scotch bonnet and garlic into small, fine pieces. Place all of the ingredients minus the cold water into your food processor or blender. The water will be added at the end. Pulse for the next 3-5 minutes continuously scraping down the sides with a spatula when needed.
Step Two:
Once everything is combined it will look a bit clumpy. This is where the cold water comes to the rescue. SLOWLY trickle in the water little by little until fully incorporated. The water truly helps to smooth out the hummus’ consistency. Adjust salt to taste during this phase.
Step Three:
Once hummus is of desired smooth consistency, scoop into an airtight container, store in the fridge, and enjoy!
Tips for making Scotch Bonnet Hummus
This recipe is much easier to make in a food processor. Due to the larger surface area and bigger blade, the ingredients pulse easier. However, a blender will still work with just a bit of patience and constantly scraping the sides.
Make this recipe as spicy or mild as you like. I added about 7 seeds and it made the hummus quite spicy but feel free to add more or little as you like.
Adding cold water is a must! It helps to whip the hummus and make it creamier than hot or room temperature water. #science
Make sure you use a good quality creamy tahini! It makes all the difference in the end product. I love the creamy natural tahini from Whole Foods.
How to store Scotch Bonnet Hummus
This delicious and spicy hummus can store well in the fridge for up to a week and a half. If you need it to last for longer, try freezing in a non glass airtight container for up to one month. Scotch Bonnet Hummus makes for a delicious meal prep when combined with pasta, slapped on toast or enjoyed with cucumbers and carrots!
Did you enjoy this recipe? Sharing is caring! Be sure to share with family and friends and save to Pinterest for later.
