Jalapeño Hummus
Prep time: 
Total time: 
  • 1¾ c cooked chickpeas (approx. 1 15-oz can)
  • 2 large jalapeño peppers in escabeche, divided
  • 1.5 Tbsp tahini
  • 3.5 Tbsp olive oil, divided
  • 1 Tbsp liquid from jalapeños
  • 1 Tbsp lemon juice
  • 1 clove garlic
  • ½ tsp salt (less if you're using canned chickpeas)
  • paprika
  1. Place chickpeas, 1 jalapeño, tahini, 1.5 Tbsp olive oil, liquid from jalapeños, lemon juice, garlic and salt in a food processor.
  2. Process on high 2-4 minutes, until very smooth.
  3. For presentation, make a shallow well in the center of the hummus with the back of a spatula.
  4. Fill the well with olive oil and sprinkle with paprika.
  5. Remove seeds from remaining jalapeño and mince.
  6. Arrange minced jalapeño in a ring around the olive oil.
  7. Serve at room temperature or chilled with fresh veggies or pitas.
Recipe by Hell Yeah It's Vegan! at http://hellyeahitsvegan.com/jalapeno-hummus/