Ingredients:
- One can (15 ounces) chickpeas, drained and rinsed
- Two tablespoons tahini
- Two tablespoons extra-virgin olive oil
- 1-2 jalapeños (depending on spice preference), roasted and chopped
- Two cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt (adjust to taste)
- Juice of 1 lemon
- Two tablespoons water (adjust for desired consistency)
Instructions:
Roast Jalapeños:
- Preheat your oven to a broiler or a grill.
- Place the jalapeños on a baking sheet or directly on the grill grates.
- Roast for 5-7 minutes, turning occasionally, until the skin is charred and blistered.
- Remove from heat, let them cool, then peel off the skin, remove the seeds, and chop the roasted jalapeños.
Prepare Hummus:
- In a food processor, combine chickpeas, tahini, olive oil, roasted jalapeños, minced garlic, cumin, paprika, salt, and lemon juice.
- Pulse until the ingredients are well combined.
Adjust Consistency:
- While the food processor is running, add water gradually until you reach your desired consistency. Add more if needed.
Taste and Adjust Seasoning:
- Taste the hummus and adjust salt, lemon juice, or other seasonings according to your preference.
Serve:
- Transfer the hummus to a serving bowl.
- Drizzle with a bit of olive oil and sprinkle with additional paprika or chopped cilantro for garnish if desired.
Enjoy:
- Serve the roasted jalapeño hummus with pita bread, vegetable sticks, or your favorite crackers.
This Roasted Jalapeño Hummus has a delightful spicy kick from the jalapeños, making it a flavorful and unique twist on traditional hummus. Adjust the spice level according to your taste preferences. Enjoy!
