Jalapeño peppers take the flavor of this creamy hummus to the next level! The trick: roast the peppers to bring out their flavor while mellowing the heat. One bite and you won't be able to stop!
- 4 medium jalapeño peppers
- 1 (14 ounce) can chickpeas, drained and rinsed
- 3 garlic cloves
- 3 tablespoons tahini
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- ½ teaspoon salt, or to taste
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Preheat your broiler.
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Put on gloves. Cut the peppers in half, and remove stems and seeds.
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Place the pepper halves on a baking sheet, skin sides up, and place them under the broiler.
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Broil the peppers for 5-10 minutes, watching them closely and checking frequently to avoid burning.
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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.
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Place all other ingredients into a food processor bowl and process until smooth and creamy.
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Remove the skins from the peppers once they are cool enough to handle. This should be pretty easy after roasting.
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Add the jalapeños to the food processor and pulse until peppers are chunky and distributed throughout the hummus.
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Serve with pita bread or tortilla chips.