Roasted Jalapeño Hummus Recipes

SPICY ROASTED JALAPENO HUMMUS

Steps:

• Add one of the roasted jalapeños and remaining ingredients to a food processor. Blend until smooth. Taste and adjust seasoning, if needed.
• Dice second roasted jalapeño and garnish on top of hummus. Serve with vegetables, pretzels, and pitas.

ROASTED JALAPENO HUMMUS

Steps:

• Preheat your broiler.
• Put on gloves. Cut the peppers in half, and remove stems and seeds.
• Place the pepper halves on a baking sheet, skin sides up, and place them under the broiler.
• Broil the peppers for 5-10 minutes, watching them closely and checking frequently to avoid burning.
• Remove the baking sheet from under the broiler when skins start to bubble. Set it aside to allow the peppers to cool while you get everything else together.
• Place all other ingredients into a food processor bowl and process until smooth and creamy.
• Remove the skins from the peppers once they are cool enough to handle. This should be pretty easy after roasting.
• Add the jalapeños to the food processor and pulse until peppers are chunky and distributed throughout the hummus.
• Serve with pita bread or tortilla chips.

ROASTED JALAPEñO HUMMUS

Steps:

• Preheat oven to 425 degrees F (218 C).
• Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out.
• Once done, remove from oven and set garlic aside.
• Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
• To a blender or food processor, add slightly drained chickpeas, oil, cilantro, avocado, salt, cumin, lime, lemon, roasted jalapeños (start with one and work your way up to desired spice level), tahini and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
• To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
• Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
• Serve hummus with veggies, tortilla chips or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.

JALAPENO HUMMUS

Steps:

• Place first 11 ingredients in a food processor; cover and process until well blended. Garnish with paprika. Serve with assorted vegetables.

JALAPENO HUMMUS

Steps:

• In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

JALAPENO & ROASTED RED PEPPER HUMMUS

Steps:

• In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
• In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
• To serve, place the pepper mix on top of the center of the hummus.