Spicy Roasted Jalapeno Hummus
Ingredients
- 2-3 whole jalapeños (depending on preferred level of spice)
- 4-5 cloves garlic (skin on)
- 1 15-ounce can chickpeas (slightly drained)
- 1/2 ripe avocado (optional)
- 1/4 cup tahini
- 2 medium lemons and/or limes (juiced)*
- 1 tsp cumin
- 3/4 – 1 tsp sea salt
- 3-4 Tbsp olive or avocado oil
- 1 handful fresh cilantro (optional)
Roasted pepitas
- 1/2 cup raw pumpkin seeds
- 1 Tbsp avocado or olive oil
- 1 pinch each salt, pepper and cumin
Preparation
Preheat oven to 425 degrees F (218 C).
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.
To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil plus 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.
Tips
Start with one jalapeno and add more for desired spice level.
Adjust ingredient amounts if altering batch size.
