Roasted Jalapeño Hummus
Jalapeño peppers take the flavor of this creamy hummus to the next level! The trick: roast the peppers to deepen their flavor while mellowing the heat. One bite and you won't be able to stop!
Servings: 6
Calories: 226kcal
Equipment
Ingredients
- 4 medium jalapeño peppers
- 1 (15 ounce/425 gram) can chickpeas, drained and rinsed
- 3 tablespoons tahini
- 3 tablespoons olive oil, plus more for serving, if desired
- 2 tablespoons lime juice
- 1 garlic clove
- 1 teaspoon ground cumin
- ¾ teaspoon salt, plus more to taste
- Chopped fresh cilantro, for serving (optional)
Instructions
- Preheat your broiler.
- Put on gloves. Cut the peppers in half, then remove the stems and seeds. Place the pepper halves on foil or an unlined baking sheet, cut-sides down, and place the baking sheet under the broiler. Broil the peppers for 5 to 10 minutes, until tender and well blistered, watching them closely to avoid burning.
- Let the peppers cool for a few minutes while you start making the hummus.
- Place the chickpeas, tahini, olive oil, lime juice, garlic, cumin, and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth, adding a splash of water to help things move along if needed.
- Add the jalapeños to the food processor and pulse until the peppers are chunky and distributed throughout the hummus.
- Taste the mixture and add more salt if desired. Adjust any other seasonings to taste.
- Spoon the hummus into a bowl or spread it on a plate, then drizzle with olive oil and sprinkle with chopped fresh cilantro, if desired. Serve with pita bread or tortilla chips.
Nutrition
Calories: 226kcal | Carbohydrates: 22g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 299mg | Potassium: 255mg | Fiber: 6g | Sugar: 4g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 3mg