Hummus - Jalapeno

Jalapeño Hummus
Submitted By: Taz


1 16 oz. Can Chickpeas (drained and rinsed)
½ Cup Chickpea flour
1-3 Jalapeño Peppers (amount depends on desired spiciness)
4+ Cloves Garlic
¼ Cup Tahini
Juice of 1 Lime
Olive Oil - amount varies
4 Tbs Fresh Coriander (Cilantro) - fine chopped
1 tsp Cumin Powder
Kosher Salt to taste

  1. Bring 2 cups water to a simmer and whisk in the Chickpea flour and cook for 2 minutes – Allow to cool
  2. Roast jalapeño pepper(s) until well blackened - You can roast over an open flame -OR- place on a cookie sheet lined with aluminum foil and place directly below oven broiler; allow pepper(s) to cook for 20 - 25 minutes giving a quarter turn every 5 minutes -OR- grill pepper until well charred on all sides
  3. Once pepper(s) have been blackened (no matter method) place pepper(s) in a bowl and cover with plastic wrap - Allow pepper to steam for 15 minutes
  4. After pepper has steamed, remove skin under running water, remove stem and seeds (pepper(s) should be soft enough to tear easily by hand so no knife is necessary)
  5. Place all ingredients (excluding olive oil) in a blender or food processor and pulse a few times
  6. While blender or processor is running, drizzle in olive oil until mixture reaches the desired texture
  7. Adjust flavors (more cumin, salt, lime juice, tahini, etc if desired)
  8. Garnish with olive oil and Kashmiri chile powder or paprika – Serve with warm pita bread, dipping vegetables, corn chips, etc.
Store in an airtight container in refrigerator for up to one week

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