Roasted Jalapeño Hummus:
3 tablespoons lemon juice (approx 2 lemons)
1/4 cup water
6 Tbsp Tahini
2 Tbsp olive oil
1 15-oz can of chickpeas, drained and rinsed
3 garlic cloves, peeled
1/2 teaspoon coarse salt, plus more to taste
1/4 teaspoon cumin
dash of cayenne
2 roasted jalapeños with oil reserved (recipe follows)
- Sliced fresh jalapeños, for garnish (optional)
- Combine the lemon juice and water in a small bowl. In a separate bowl, whisk the Tahini and olive oil together until smooth.
- Process the chickpeas, garlic, salt, cumin, and cayenne in a food processor until almost fully ground, about 15 seconds. Scrape down the bowl. With the food processor running, stream in the lemon and water and process for one minute. Scrape down the bowl again. Turn the food processor on and stream in the Tahini and oil mixture and process until smooth, about another minute. Add the jalapeños (reserve the oil) and process another minute.
- Transfer the hummus to a bowl, cover and refrigerate for an hour to let flavors blend. Sprinkle with a pinch of sea salt and drizzle with the reserved oil. Top with jalapeño slices and enjoy! Store in an airtight container in the refrigerator for up to 7 days.
2 large fresh jalapeños
2 Tbsp olive oil
Place top oven rack 4 inches from the broiler and turn on the broiler. Remove the stems from the peppers and slice horizontally into quarters. Do not remove pith or seeds. Toss the pepper with the olive oil and place into a small oven-safe dish. Broil until blistered and softened. Remove from oven and allow oil and peppers to cool completely. Reserve the oil - you’ll drizzle it over the hummus before eating.