I love all things spicy!! I buy this local jalapeno hummus likes it going out of style, which can get a bit pricey. Now I have replicated the recipe for a fraction of the store bought hummus.
It’s just as tasty and of course it’s easy to make. Marc and I love our hummus!!
You can adjust the spices if you want it milder.
Total time: 10 minutes
Ingredients:
- 1 15 ounce can chickpeas, drained and rinsed
- 2 cloves garlic
- 1/4-1/2 c jalapeno peppers
- 1 red bell pepper, seeded
- 2 Tbsp tahini
- 1 tsp salt, or more to taste
- 1/2 – 1 tsp cayenne pepper
- 1 tsp cumin
- 1/4 c lemon juice
- 2 Tbsp olive oil (optional)
Directions: Combine all ingredients in a food processor or blender and process until smooth. You may need to add more lemon juice to taste and adjust the spices as well. I like my hummus more spicey, so I add 1 tsp of cayenne. It gets spicier the longer it’s stored in the fridge. It will keep in the fridge for about 7-10 days. Enjoy with crackers, chips or as a spread on sandwiches.
Yields: about 2 cups