Jalapeños, YUM. They are amazing and have the power to turn everything they touch into deliciousness. This jalapeño hummus is spicy, flavorful, super-nutritious and it is so addictive.
Hummus has a special place in my fridge. It is something that we eat pretty often. We eat it with veggies, with chips, in a sandwich or with a salad. We eat so often that I have developed a lot of different hummus recipes along these years. But this jalapeño recipe is definitely one of my favorites.
What is hummus?
Hummus is a Mediterranean and the Middle East dish made with chickpeas, garlic, tahini, lemon juice, and salt. This is the classic hummus recipe and it is delicious as it is, but it is also delicious if you spice it up a bit.
How to eat hummus? And as I said, you can eat it with chips, pita, pita chips, vegetables; you can even cook with it. I love to use it in my collard green wraps, or my vegetable sandwich. Some times for lunch, I just eat a spoonful or two (ok, three 😊) with some greens, and it is filling, light, perfect, and leaves me full energy for the rest of the day.
how to prepare roasted jalapeño hummus?
You can use homecooked chickpeas or canned or jarred ones. I usually use canned chickpeas when I am in a hurry. The important thing to know here is that both will give you the creamiest and most delicious jalapeño hummus.
Best way to serve it.
As an appetizer. In a platter with veggies, I love to serve very colorful platters so I choose different colors of tomatoes, different cauliflower, purple, orange and yellow carrots. Serve with homemade crackers o roasted nuts.
This jalapeño hummus has a Latin twist to it, so serve it with tortilla chips and more posted jalapeños on top.
Here is the recipe for this hummus and I hope you like it, if you do, please share the recipe and blog with your friends and family. Let me know your thoughts, questions, and comments in the comments section. Post a photo on FB or Instagram with #piloncilloyvainilla. You could also save it on Pinterest if you want to do it later.
- 2 cups cooked garbanzo
- 1 to 2 jalapeno peppers
- 2 large garlic cloves
- 1 teaspoon sea salt
- 1 tablespoon lemon juice
- 2 tablespoons tahini
- In a toaster oven or in a skillet roast the chilies and garlic. Roast the garlic with the skin on so it doesn’t burn.
- Peel the garlic and add with the jalapeño peppers and other ingredients in the bowl of the food processor fitted with the blade attachment.
- Pulse for three times and then let it run until all the ingredients are well integrated and have creamy consistency.
- Check for seasoning, adjust if necessary.
- Serve with chips, carrots, cucumber, etc.