Jalapeno Hummus

I'll admit, I've made this a number of times now and have to tweak it every single time, but it's because jalapenos are all over the place on spice. This last batch I made before writing this recipe, I ended up putting 3 jalapenos in. To tell you to put 3 jalapenos in from the start though is a bit crazy. I'm not trying to burn your tongue. Ha. So I wrote the recipe with 1-3. Start with 1, taste it, and if it needs more, add in more. If you happen to get some dull jalapenos one time, shake in some red pepper flakes too. You could also roast your jalapeno in a skillet or toaster oven until softened beforehand. I like extra quick and easy most of the time, so I have yet to do this, but I'm sure it would be extra delish. If you want to change up the flavor sometime, add in some cilantro and lime.

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Total Time 10

Course: Salad, Snack

Ingredients Method Notes

Ingredients

1 can chickpeas drained and rinsed or 1 3/4 cups
1-3 jalapenos I leave the seeds in too - spice varies with every jalapeno, so start with 1
3 TBSP tahini sometimes I'll do 2 to keep it extra low fat
1-2 lemons juiced - start with 1
2 large garlic cloves
salt to taste
1/4 cup super cold water more as needed to reach desired consistency
optional handful of fresh cilantro
optional 1/8-1/4 tsp cumin

Method

Add the chickpeas, jalapenos, tahini, garlic, lemon, and salt to a food processor. Turn on and run. While running, add in the super cold water through the top of the food processor. Run until super smooth and creamy. I do it for a good minute before tasting and adjusting to taste. Run for another full minute. Serve as desired and enjoy! I think hummus tastes better as it sits in the fridge for a bit.

Notes

www.herhealthystyle.com