Roasted Jalapeno Hummus
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!
Servings: 6
Calories: 195kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 195kcal | Carbohydrates: 19.1g | Protein: 4.9g | Fat: 12g | Saturated Fat: 1.7g | Sodium: 647mg | Potassium: 202mg | Fiber: 4.1g | Sugar: 0.6g | Calcium: 50mg | Iron: 2.2mg