So spicy, so hummus-y.
My intentions were to make a roasted beet hummus, similar to the beet and coconut hummus I did way back when I didn’t think measurements were important (ha!) Then a sad, sad thing happened. The grocery store didn’t have any beets. So sad. Then a good, good thing happened. I saw a big ‘ol package of jalapeños staring back at me. So good! I immediatley switched my mindset to Roasted Jalapeño Hummus. Genius.
So I grabbed those babies and skipped my way gleefully down the street. Then I stopped skipping because there was some grumpy looking French man staring at me. Merde.
Mouth, prepare to be kicked. You can go easy on the jalapeño if you are a timid spice person, but I can’t resist but add some serious jalapeño punch. This hummus is spicy, lemony, light, and it includes a secret ingredient… Traditionally hummus has tahini in it, but to be honest, I think tahini is kinda sour and not super delicious. I also don’t usually have it in my cupboard, but do you know what I do usually have in my cupboard and is super delicious? Peanut butter! It might sound weird, but it is so, so good. Peanut butter adds the perfect creamy, nutty flavour, and also helps cut the spice a little. It’s my new favourite ingredient to add to any hummus recipe. I prefer the natural unsweetened peanut butter, but I am sure any type will do just fine.
Some news: I installed this little orange button that says “yum” on it that is among the sharing buttons at the top and bottom of this page. This is for Yummly. If you are new to this site then it’s a great place to search and bookmark your favourite recipes from across the web. If you like my recipes, click the “yum button” to give them a little boost and to save them for later, because yum!!! You can also check out my page on Yummly to browse through some of my recipes that were already yummed by other fans. Now on to the hummus…
I find that the spiciness of jalapeños can vary a lot. Sometimes they set your mouth on fire, and other times, they might as well be a miniature green pepper. So when you make this recipe, be sure to add a small amount of jalapeño (maybe half of one to start), blend in, taste, and add more until you reach desired spice level. I ended up using two which I found lovely and spicy, but I know would be too much for some of my friends.
I roasted the jalapeños in the oven, because I don’t have a gas stove, but I bet they would be delicious roasted over an open flame. I describe both methods below. You will only need about 1 to 2 jalapeños for this recipe, but I roasted some extra peppers for garnish and to have some saved for later. They are delicious to add into burritos, over nachos, or in sandwiches.
Once you roast them, you will want to remove the stem and seeds. The spiciest part of any hot pepper is the seeds, so get rid of those to avoid excessive spice. Some people like to remove the skin of the jalapeños before adding them to the hummus, but I love the charred flavour they add. You can peel the skin off if you wish, or if any of your peppers get too charred.
Once you have your jalapeños ready, toss all the ingredients into a food processor, and blend away. Stop to scrape down the sides every now and then.
Blend until smooth and creamy, the serve with a jalapeño and extra lemon zest for garnish.
- 1-2 Jalapeños (plus more for garnish)
- 1 Clove Garlic
- 1 Tablespoon Lemon Zest
- 3 Tablespoons Lemon Juice (about ½ a lemon)
- 2 Cups Cooked Chickpeas (or a 15oz can, drained and rinsed)
- ½ teaspoon Ground Cumin
- 2 Tablespoons Peanut Butter (or tahini if you prefer)*
- ½ teaspoon Salt (or to taste)
- ¼ Cup Water
- Pita, tortilla chips, or veggies for dipping
- Preheat your oven to 425F (220C).
- I roasted extra jalapeños because they are yummy to have on hand, but you only need to roast as many as you need. Bake for 12-15 minutes, flipping once half way through, until the skins are blistered all the way around. Remove from the oven and set aside.
Open Flame Roasting:
- Alternatively, if you have a gas oven with open flame, you can skewer the jalapeños and roast them whole over the open flame. Keep turning them until all sides are blistered.
- When the jalapeños are roasted and are cool enough to handle, cut the stems off and then slice in half. Use a knife to scrape out the seeds. The seeds are the spiciest part so you want to avoid adding these unless you like face melting spice.
- Peel and roughly chop the garlic, zest and juice the lemon.
- Add one of the jalapeños (or even half of one) to the food processor along with the garlic, lemon juice, lemon zest, and all the remaining ingredients. Blend until smooth and then taste. If you want more jalapeño add the other jalapeño or a portion of it, until you reach your desired spice level.
- Serve with veggies, chips, or pitas for dipping.
Featured ingredient: Jalapeños. 49 Recipes 29 days to go!