I have mentioned this several times before, but my husband loves spicy food. He is the creator behind my Homemade Sriracha Sauce and my Homemade Salsa. I am not a fan of spicy food at all. This roasted jalapeno hummus recipe is all his creation and it really does have a kick! Very simple to make as well. Roasting the jalapenos adds a deeper level of flavor.
This roasted jalapeno hummus would be great with my Homemade Wheat Thins or my Copycat Mary’s Gone Crackers. If you wanted to make a big batch of thise hummus, you can freeze some for quick snack ideas on those busy days.
Roasted Jalapeno Hummus
Yields 1 1/2 cups hummus
A healthy snack with a kick!
15 minPrep Time
15 minTotal Time
- 2 cups cooked or 1 15oz can chickpeas drained and rinsed
- 1/2 - 1 whole jalapeno (depending on how spicy you like it)
- 1/4 cup tahini
- Juice of medium 2 lemons
- 2 tsp cumin
- 3 cloves of garlic
- 1/2 tsp salt
- 1 T olive oil
- 3 T water
- Preheat oven to 400.
- Roast the jalapino whole for 10 minutes, stopping halfway through to flip it.
- Slice it once it's finished cooking. You also may want to let it cool a bit.
- Add everything to the food processor and blend until smooth. If the mixture seems too thick for you, you can always add a little extra water or olive oil until you reach a desired consistency.
If you like things extra spicy, you can leave the seeds on the jalapeno. If you don't like as much of a kick, you can remove the seeds from the jalapeno. This hummus should last a couple weeks in the fridge. Enjoy!