Roasted Jalapeño hummus

No ratings yet

This jalapeño hummus is simply the best, promise you after tasting this one you will never buy one.

cups

Calories: 366kcal

Roast the Jalapeños and Garlic – In a toaster oven, skillet, or griddle, roast the jalapeños and garlic until they’re lightly charred and softened. Leave the garlic skin on while roasting to prevent it from burning.
Prep the Ingredients – Once roasted, peel the garlic and transfer it to a food processor fitted with the blade attachment. Add the jalapeños and remaining ingredients.
Blend to Perfection – Pulse three times to break everything down, then blend until smooth and creamy. Stop to scrape down the sides if needed.
Taste and Adjust – Check the seasoning and adjust if necessary—maybe a little more salt, a squeeze of lemon, or an extra roasted jalapeño for heat.
Serve and Enjoy – Transfer to a serving bowl and enjoy with tortilla chips, carrot sticks, cucumber slices, or your favorite dippers.

Store Properly:
- In the fridge: After making jalapeño hummus, store it in an airtight container. It’ll stay fresh for about 4-5 days.
- Freezing: You can freeze hummus for up to 3 months. Just ensure it’s in an airtight container; you may want to leave a little space at the top for expansion. When ready to eat, thaw it in the fridge overnight and stir well before serving.
Adjust the Heat:
- To control the heat level, adjust how much jalapeño you use, and consider removing the seeds. You can also roast the jalapeños for a milder flavor to mellow the heat.
Use Fresh Ingredients:
- Fresh chickpeas (cooked from dry) can give your hummus a more vibrant taste. If using canned chickpeas, rinse them thoroughly to remove excess salt.
Blending Tips:
- For extra smooth hummus, peel the skins off the chickpeas (this is optional but can help reduce grittiness). A high-powered blender or food processor will give you the best texture.

Course: dips

Cuisine: Mexicanish

Keyword: hummus