It’s easy to get creative with hummus recipes. Beyond the traditional flavourings of a classic Lebanese hummus with lemon-tahini-cumin-olive oil, there are endless possible variations. Personally I like things on the hotter side. This spicy roasted jalapeno hummus is not for the timid, although you can reduce the heat level by starting with just one roasted jalapeno pepper and omitting the chili powder altogether.
Chickpeas are nutritional powerhouses. They’re high in fiber, protein, antioxidants, they help regulate blood sugar, and provide ample amounts of both iron and copper, minerals that work synergistically together in energy production. You’ll notice there is no tahini in this recipe, this is to keep the total calories on the lighter side. If you can find avocado oil then this is the time to use it. Avocado oil is a monounsaturated omega-9 fatty acid excellent for heart health, shown to raise levels of good cholesterol, as well as being high in antioxidants important in decreasing the body’s production of free radicals. Extra virgin olive oil is a great substitute. Plain water or chickpea cooking liquid is needed sparingly to help achieve a perfectly smooth spread.
The amounts given for spices are merely as a guideline. It’s always a good idea to start with a smaller amount and then adjust as per your own personal preference. As written this produces a medium – medium/hot hummus with bright citrus and a strong punch of garlic. Very addictive.
Roasted Jalapeno Hummus
with lime, cilantro & avocado oil
- 1 can chick peas; drained, rinsed
- 2 jalapeno peppers; roasted, peeled, deseeded ***recipe to follow
- 3 cloves garlic; minced
- 2 limes; zest and juice
- 1/2 cup cilantro; chopped (small handful)
- 3 Tb avocado oil
- 1 Tb lemon juice
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp Mexican oregano
- 1-2 tsp chili powder
- 1/4-1/2 tsp salt
- 1/2-3/4 cup water (as needed for processing)
- Combine all ingredients except the water in a large high-speed blender or food processor
- With the motor running add enough water to create a smooth spread
- Scraping down the sides periodically will aid in blending
Roasted Jalapeno Peppers
- Preheat oven to 425 F
- Coat jalapeno peppers with grapeseed oil, season with salt and pepper
- Roast for 20 minutes
- Turn peppers, return to oven and continue roasting for about 10 minutes
- Place roasted peppers in a bowl and either cover with saran or with a plate and set aside for about 20 to 30 minutes
- To peel, run peppers under cool running water and carefully remove the peel and clean away the inner membrane and the seeds
Roasted jalapenos can be added to Mexican black bean soup, salsa, guacamole, to season rice dishes, added to omelets, and even frozen for later use.