- 1 ½ cups cooked garbanzo beans/chickpeas (or 1 can)
- 2 jalapeños, roasted, sliced (leave some seeds in for heat)
- 1/4 cup tahini
- 4 cloves garlic, minced
- 3 Tbsp lemon juice
- 3/4 tsp ground cumin
- 1 tsp sea salt
- 1/4 tsp crushed red pepper (optional)
This is the easiest, most delicious recipe ever.
All you gotta do is throw the ingredients into a food processor, pulse it and mix until combined.
Then comes the hardest part, trying not to eat it all in one setting. But, if you do, at least you can rest assured that it was healthy!
This hummus is a delicious snack with sliced bell peppers, carrots, pita chips and even as a spread in sandwiches.
If you’ve never roasted jalapeños, it’s super easy to learn. Wash the peppers, pat dry with towel, place on pan in toaster oven at 400 F and roasted until pepper is soft and the skin has bubbled. More detailed explanations (written for roasting chili peppers but applies to jalapeños as well!) are here: How to Roast Peppers.
Printable Recipe Here (4×6 card)
**Note: Hummus is best served cold, so if you are cooking your own beans, either refrigerate the beans before adding or refrigerate hummus before serving. Similarly, If you are using beans from a can it is best to refrigerate the (closed) can before adding or to refrigerate finished hummus before serving.**