From our friends at My Whole Food Life
This roasted jalapeno hummus recipe is all his creation and
it really does have a kick! Very simple to make as well. Roasting the
jalapenos adds a deeper level of flavor.
Yields: 1 1/2 cups hummus
Prep Time: 15 min
Total Time: 15 min
2 cups cooked or 1 15oz can chickpeas drained
1/2 – 1 whole jalapeno (depending on how spicy
you like it)
1/4 cup tahini
Juice of medium 2 lemons
2 tsp cumin
3 cloves of garlic
1/2 tsp salt
1 T olive oil
3 T water
Preheat oven to 400.
Roast the jalapino whole for 10 minutes,
stopping halfway through to flip it.
Slice it once it’s finished cooking. You also
may want to let it cool a bit.
Add everything to the food processor and
blend until smooth. If the mixture seems too thick for you, you can always add
a little extra water or olive oil until you reach a desired consistency.
If you like things extra spicy, you can leave the seeds on
the jalapeno. If you don’t like as much of a kick, you can remove the seeds
from the jalapeno. This hummus should last a couple weeks in the fridge. Enjoy!