Jalapeño and Lemon Hummus

I’ve been on a huge hummus kick lately, eating it at least 2-3 days a week for lunch. Chickpeas contain a lot of fiber and protein, so not only are they delicious, but they’re good for you too! I’ve never actually made hummus myself, but it couldn’t have been any easier. The longest part was soaking my dried chickpeas then boiling them before actually making the hummus. A can of chickpeas would have worked, but I had some dried ones I wanted to use up. In the end it came out great! I ate it with some pita bread and kalamata olives. My favorite.

2 cups chickpeas, dry (soaked/boiled) or canned
1/3 cup tahini
2 garlic cloves
1 teaspoon kosher salt
4 teaspoons lemon juice
2 tablespoons water
Jalapeños, as many as you can handle!
2 tablespoons olive oil, plus extra for drizzling
Paprika for topping

If you are using dried chickpeas, you’ll need to soak them for at least 12hrs, then boil them for about 45mins (depending on how soft you like them). I soaked mine overnight then boiled them the next day when I got home from work.

Start by adding your chickpeas to the food processor. Next add the garlic, tahini, salt, lemon juice, water, and jalapeños. For the jalapeños I just used jarred ones this time and started with a small handful. I tasted it as I went and added a few more more later until it had a good amount of heat. If you’re using fresh jalapeños I would start with even less to begin with.
8 Process everything until the ingredients are pureed together. Half way through, I drizzled the 2 tbsp of olive oil in the top to help smooth it out. Put your hummus into a bowl and top with a little more olive oil and paprika. Serve with whatever your little heart desires!


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