Name: Roasted Jalapeño Hummus
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: Gluten-Free, Mediterranean-Inspired, Mexican-Inspired, Middle Eastern-Inspired, Vegan
Ingredients: 2-3 whole jalapeños ((depending on preferred level of spice)); 4-5 cloves garlic ((skin on)); 1 (15-ounce) can chickpeas ((slightly drained)); 3-4 Tbsp olive or avocado oil; 1/2 ripe avocado ((optional)); 1/4 cup tahini; 2 medium lemons and/or limes ((juiced)*); 1 handful fresh cilantro ((optional)); 1 tsp cumin; 3/4-1 tsp sea salt; 1/2 cup raw pumpkin seeds; 1 Tbsp avocado or olive oil; 1 pinch each salt, pepper, and cumin

From the recipe box

Roasted Jalapeño Hummus

Yield8

Prep10 min

Cook20 min

Total30 min

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Ingredients

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Step by step

Method

5 steps

1
Heat the oven to 400°F. Roast the jalapeños and skin-on garlic on a baking sheet 15 to 20 minutes, until the peppers are blistered and soft.
2
Stem and seed the jalapeños (keep some seeds for more heat) and squeeze the garlic out of its skins.
3
Blend the jalapeños, garlic, chickpeas, 3 Tbsp oil, avocado, tahini, lemon or lime juice, cilantro, cumin, and salt until smooth, adding water if it's too thick.
4
Toast the pumpkin seeds in a skillet with 1 Tbsp oil over medium 3 to 4 minutes, until they start to pop. Season with salt, pepper, and cumin.
5
Taste the hummus and adjust, then top with the pumpkin seeds.

Roasted Jalapeño Hummus