Southern Mom Loves: Spicy Jalapeño Hummus Recipe

Spicy Jalapeño Hummus Recipe

Wednesday, July 10, 2019


Hey, guys! It's been one crazy summer in our house, but a few days ago I got a craving for some Jalapeño Hummus and since this was a recipe I had promised to share, took some photos while I made it! This is a spicy hummus loaded with jalapeños, lime, garlic, and cumin, and cilantro can also be added for a fresh pop of flavor. It's a great dip for veggies, chips, crackers, or even bread, and is a great healthy snack. It's vegetarian and vegan, and it takes about 5 minutes to whip up!


You will need a blender or food processor to make hummus and it's just a matter of putting everything in and slowly working the speed up to the highest setting to make it as smooth as possible. You may need to add liquid while it's blending to help it get going, and you can use a few more tablespoons of olive oil, lime juice, or water.

Jalapeño Hummus
Source: Southern Mom Loves




Ingredients:
  • 1 can of chickpeas (Garbanzo Beans)
  • 1 12 oz. jar of sliced jalapeño peppers
  • 2 Tablespoons of the jalapeño brine
  • 2 Tablespoons lime juice
  • 2 Tablespoons Olive Oil
  • 1/4 cup Tahini
  • 3 cloves garlic
  • 1/2 teaspoon Cumin
  • 1 teaspoon of sea salt
  • pinch of black pepper
  • (optional) 1/4 teaspoon Cayenne pepper
  • (optional) 1 Tablespoon finely minced cilantro

Directions:

1. Open and rinse the can of chickpeas before using.


2. I use a whole jar of pickled sliced jalapeño peppers, but you can halve that if you prefer. Drain them through a strainer and reserve 2 tablespoons of the liquid and a few jalapeño slices as garnish.


3. Add all ingredients to a blender and start on the lowest setting.


You may need to add in a liquid to help it blend. You can add in extra olive oil, lime juice, or water through the top.


4. Continue blending, going to the fastest setting, until it is as smooth as you can get it.


You're done! You can serve it right away or refrigerate it for up to a week. It will be a bit thin coming out of the blender but will thicken up nicely in the fridge. When you're ready to serve, you can give it some color with a sprinkle of cayenne, cumin, or paprika and top it with the reserved jalapeño slices. Enjoy!


I hope you guys are having a fantastic summer! If you're looking for more hummus recipes, check out my recipes for Zesty Garlic, Tomato & Basil Hummus and Easy Roasted Red Pepper Hummus.

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Have you ever tried Jalapeño hummus? Will you be making this one? I love to read your comments!

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