Best Roasted Jalapeno Hummus Recipes

Jalapeno & Roasted Red Pepper Hummus image

Provided by Busters friend

Categories Peppers

Time 13m

Yield 10-12 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans garbanzo beans
2 tablespoons tahini paste
3 garlic cloves
1 tablespoon cumin
3/4 cup extra virgin olive oil
1/2 lemon, juiced
salt, to taste
2 jalapenos, seeded and finally chopped
3 red peppers, roasted and skinned
1/4 cup extra virgin olive oil

Steps:

In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
To serve, place the pepper mix on top of the center of the hummus.

Nutrition Facts : Calories 324.8, Fat 24.5, SaturatedFat 3.3, Sodium 260.3, Carbohydrate 23.3, Fiber 5.2, Sugar 1.6, Protein 5.3

Roasted Garlic Cilantro Jalapeno Hummus image

Provided by Jodie Scales

Time 1h

Number Of Ingredients 7

2 can(s) chickpeas/garbanzo beans (15 oz)
1 large garlic bulb (about 8 to 10 cloves or more)
1/4 c olive oil
1/2 bunch cilantro, fresh (washed and cut up)
1 large jalapeno pepper cut up (fresh or from a jar)
1/4 tsp sea salt
1/2 Tbsp lemon juice (1 teaspoon and a half)

Steps:

1. Get your garlic ready. Set oven to 375. Peel and separate the garlic cloves and make a bowl out of foil. Place the cloves in the foil bowl and cover with the olive oil. Close the bowl up around the garlic till just a pinch is open on top. Put on/in a oven safe pan and roast for 35 to 45 minutes.
2. When garlic is done take it out to cool while you prepare the other ingredients. In a food processor or blender put your chickpeas (drained but leave a little water 1/8 cup), lemon, salt, and jalapeno. Blend until most is chopped. Add the garlic along with the oil in the foil and blend until smooth. Now add your cilantro and blend until it is a pretty green color. You can serve it warm or cold with veggies for dipping or on bread.

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.