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Roasted Jalapeño Hummus
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Inspired by Minimalist Baker and My Whole Food Life
Course: Appetizer
Cuisine: American, Canadian
Servings: 6
Calories: 126 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
  • 1-2 jalapeños, plus more for garnish
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice (about 1/2 a lemon)
  • 1 19 oz can chickpeas (2 cups), drained and rinsed
  • 1/2 teaspoon cumin
  • 2 tablespoons peanut butter or tahini if you prefer*
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup water
  • Pita tortilla chips, or veggies for dipping
  1. To roast in the oven: Preheat your oven to 425F (220C).

  2. Bake the jalapenos for 12-15 minutes, flipping once halfway through, until the skins are blistered all the way around. Remove from the oven and set aside.
  3. To open flame roast: alternatively, if you have a gas oven with an open flame, you can skewer the jalapeños and roast them whole over the open flame. Keep turning them until all sides are blistered.
  4. For the hummus: stem and deseed the roasted jalapenos. Add one of the jalapeños to the food processor along with all the remaining ingredients. Blend until smooth. Taste and if a spicier hummus is desired, add the remaining jalapeno and blend again. Serve with veggies, chips, or pitas for dipping.

Recipe Notes

*I really love the flavour of peanut butter in this recipe, but traditional hummus recipes use tahini. Go with what you like!