Hummus has become so popular in the US that most stores carry an array of varieties. I spotted jalapeno hummus the other day and as I decided against spending $5 for a small tub of it, I remembered a recipe for jalapeno hummus has been in my “to try” file for at least a decade. I’d found it online and wasn’t sure what it called for, but I bought a couple jalapenos and hoped I had the rest on hand. I did and I wish I’d tried this sooner. It’s a keeper and budget-friendly to boot.
If you like some bite, as I do, don’t remove the jalapeno seeds, and feel free to adjust the lemon juice. I found 4 teaspoons was just right with the seeds. One tablespoon (3 teaspoons) might be right without the seeds, depending on your taste. This is excellent with fresh vegetables and multi-grain crackers as well as pita triangles.
When you’re in the mood for traditional hummus, please consider the recipe I posted two years ago. It’s really the best I’ve tried and is my go-to for plain hummus.
Jalapeno Hummus
1 15-oz/425g can chickpeas (garbanzo beans), drained
1 jalapeno pepper, cut up, seeds removed
1 TB minced garlic
2 tsp cumin
4 TB tahini
1/2 cup/4 fl oz very fresh extra-virgin olive oil
3 – 4 tsp fresh lemon juice, to taste
1/2 tsp salt
Puree all ingredients in food processor, mini-chop or blender until smooth.
Yield: about 2 cups
Ella’s note: If using a mini-chop/mini-processor (most are 3 cup size), you’ll need to make it in two batches.
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{ 2 comments… read them below or add one }
I have everything at home, made Hummus once but not with jalapeno pepper, I would love to try your recipe : )
Janet @Gourmet Traveller88´s last blog ..Tuscany part 2: cooking with Peter & Ann & baked zucchini & its blossoms recipe
Oh, it’s really good, Janet. Something a little different for us hummus fans!