Jalapeno and Roasted Red Bell Pepper Hummus
Ingredients
- 1 can chickpeas, rinsed and drained
- 2-3 garlic cloves, unpeeled
- 1/2 teaspoon salt (for cooking)
- 1 roasted red bell pepper
- 1 large grilled jalapeño
- 1/4 cup olive oil
- 1/4 cup tahini
- 1/4 teaspoon salt (for blending)
- 1/4 teaspoon baking soda
- 1/4 teaspoon cayenne
- 1/2 teaspoon crushed Aleppo pepper
- 1 teaspoon honey
Toppings
- Olive oil
- Paprika
- Za'atar
- Walnuts or pine nuts
Preparation
Drop the chickpeas, garlic cloves, and 1/2 teaspoon salt into a pot of water and cook until chickpeas are soft and fork tender, about 7 minutes.
Drain well and remove the garlic peels.
Blend the chickpeas and garlic with the roasted red bell pepper, grilled jalapeño, olive oil, tahini, 1/4 teaspoon salt, baking soda, cayenne, crushed Aleppo pepper, and honey until smooth.
Scoop the mixture into a bowl.
Serving suggestions
Top with additional olive oil, paprika, za'atar, and walnuts or pine nuts.
Dip, slather, spoon, or use hands to enjoy.
