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5 from 2 votes

Roasted Jalapeño Hummus

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
Author: Sam Turnbull

Ingredients

  • 1-2 jalapeños, plus more for garnish
  • 1 clove garlic, minced
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice (about ½ a lemon)
  • 1 19 oz can chickpeas (2 cups) drained and rinsed
  • ½ teaspoon 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

Instructions

  • To roast in the oven: Preheat your oven to 425F (220C).
  • 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.
  • 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.
  • 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.

Notes

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

Nutrition

Calories: 126kcal

Find it online:

https://itdoesnttastelikechicken.com/roasted-jalapeno-hummus/