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Jalapeno Hummus

This recipe is incredibly creamy and delicious, if a little non-traditional.  It comes together very quickly, and can be made on a whim because it calls for canned chick peas instead of soaked dried garbanzos  In place of tahini, one of the components of a classic hummus recipe, I opt for a few tablespoons of the soaking liquid from the can of beans, as inspired by Gena‘s digestive-friendly hummus.  As a Middle Eastern girl, I’d originally considered making hummus without tehina to be complete blasphemy (and I imagine my grandmother is shaking her head as I type), but by the time I tasted this recipe, I was singing a different tune.  I have indicated in the recipe below modifications for those who desire tahini in their hummus!

Hottie’s Jalapeno Hummus

  • 1 15oz can of chickpeas, drained, liquid reserved
  • 2-3 tbsp tahini paste (optional)
  • juice of 1/2 lemon
  • 2-3 tbsp olive oil
  • 1-2 jalapenos, seeded and ribbed
  • 1-2 cloves of garlic (optional)
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • pinch of salt (optional)

In a food processor or blender, combine chick peas, 2 tbsp reserved chick pea liquid or tahini, lemon juice, 1 Tbsp olive oil, jalapeno, cumin, paprika, chili powder, garlic, and salt.  Pulse to combine.  Then, with the motor running, slowly drizzle in remaining olive oil until the hummus comes to a very smooth consistency.  Place in an airtight container and set in the refrigerator to chill for at least a half hour before serving (the longer, the better, because it gives a chance for all the flavors to meld together).  Store any uneaten hummus in your refrigerator in an airtight container for up to a week.

One Comment leave one →
  1. Philip Feder permalink
    July 1. 2010 11.46 pm

    The jalepeno hummus sounds wonderful. Being a chef I can’t wait to try your recipe!
    Thank You,
    Chef Philip

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