ROASTED JALAPENO HUMMUS

ROASTED JALAPENO HUMMUS image

Yield 2 cups

Number Of Ingredients 11

1-3 (or more, if you dare!) jalapenos
2 cups cooked chickpeas or 1 (15-ounce) can chickpeas
3-4 tablespoons lime juice
2 cloves garlic, roughly chopped
2 tablespoons tahini (or substitute extra-virgin olive oil)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoons minced cilantro (optional)
Pita wedges or tortilla chips for serving

Steps:

1. Roast the jalapenos under the broiler, or on the stovetop or grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes. 2. When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapenos into thin strips and set aside. Take care while working with these peppers because the jalapeno oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired. 3. Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth. 4. Transfer to a serving bowl and stir in the sliced jalapenos. Taste and add more jalapenos, more lime juice or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving. (This hummus can also be made several days ahead.) Garnish with minced cilantro and serve with pita wedges or tortilla chips.