My husband loves to snack so I try to make him something he can have that’s a bit healthy and hits his favorite flavor notes. Although this Smoky Jalapeno Hummus is made with roasted Jalapenos, it gets its coloration from the smoked paprika.
If you like it spicy, add two or more jalapenos into the hummus. Two is all I can handle but my husband prefers more. For another level of flavor, throw in a handful of cilantro for a Tex-Mex spin on your hummus. It’s delicious. We topped this with some roasted sunflower seeds and a bit of extra virgin olive oil. It is absolutely delicious with our homemade Pita Bread and Shakshuka.
Don’t be afraid of the color. This Smoky Jalapeno Hummus is:
Roasted Jalapeno Hummus
- 2-3 jalapenos, to taste
- ?4-5 cloves garlic, skin on
- 1 15-ounce can chickpeas, drained
- 2 Tbsp tahini
- 1 lemon, juiced
- 1 tsp smoked paprika
- 1 tsp sea salt
- 3-4 Tbsp olive oil
- 1/2 cup roasted, shelled pumpkin seeds
- extra olive oil
- Preheat oven to 425 degrees.
- Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty looking, take them out.
- Once done, remove from oven and set garlic aside.
- Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
- To a blender or food processor, add slightly drained chickpeas, oil, cilantro, avocado, salt, cumin, lime, lemon, roasted jalapeños (start with one and work your way up to desired spice level), tahini and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
- Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy.)
- To prepare toasted pumpkin seeds, preheat oven to 350 degrees F and toss 1/2 cup seeds in 1 Tbsp avocado or olive oil + a pinch each salt, pepper and cumin.
- Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
- Serve hummus with veggies, tortilla chips or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.
Courses snack, appetizer, dip
Cuisine Middle Eastern