Are you guys ready for something spicy?
Something healthy and savory and delicious?
Good, I have just the thing.
Let’s make Jalapeño Hummus, yo!
This hummus* is inspired by all things yellow and green. Also, by my love of spicy food and Mexican-inspired flavors (like avocado, cilantro, cumin, and lime).
My dad raised me right on jalapeños and black pepper blanketing everything. Literally, a blanket of pepper.
Thankfully, I’ve also persuaded John to jump on the spice train. At this point it’s an all out competition to see who can win the spice off war. Somehow, John’s winning. Hopefully this hummus puts me back in the lead.
*Note: You can learn more about hummus and its origins here.
This recipe requires about 10 ingredients and 30 minutes start to finish.
It begins with roasted jalapeños and garlic cloves. Then, simply add all your other basic hummus ingredients like lemon (and lime!), salt, pepper, tahini and a few additional spices and you’re in hummus heaven!
I even threw in half an avocado for even more creaminess and nutrients. Tasty nutrients for the win.
This humus is my new go-to! It’s:
& Seriously delicious
An optional step is to roast up some pumpkin seeds with cumin and sea salt for an extra crunchy bite. This also makes you look super fancy, so it’s kind of a win-win.
If you make this recipe, let us know! Leave a comment or take a picture and tag it #minimalistbaker on Instagram so we can be hummus buddies. We LOVE seeing what you guys come up with. Cheers!
Roasted Jalapeño Hummus
- 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 (optional)
- 1/2 cup raw pumpkin seeds
- 1 Tbsp avocado or olive oil
- 1 pinch each salt, pepper and cumin
- 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. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
- To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
- 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. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.
*Nutrition information is a rough estimate for 1 quarter-cup serving. Recipes yields roughly 8 quarter-cup servings in total.
*Recipe (as originally written) makes ~2 cups.
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