Chick peas are a good source of protein, iron and several other vitamins and minerals. I try to rotate them into my diet weekly by roasting, adding them to salads, or whipping up a batch of hummus to munch on when hunger hits since I tend to not eat a ton of meat. I secretly eat them right out of the bowl once roasted. So delicious.
This slightly spicy hummus came to be when I needed to use up some jalapenos I had in the fridge. I roasted four and these jalapenos were not all that spicy. The second time I made this hummus the jalapenos had some zing to them and the hummus was spicy. Depending on how much you like heat, you may want to sample the jalapenos first as this will give you an idea of how spicy they are. Then start anywhere from 1 jalapeno to 4 depending on your heat level tolerance.
I also love roasted garlic and roast up to 4 bulbs at a time and keep them in the refrigerator to use as needed. Squish out the entire contents of one roasted garlic bulb into this hummus for added flavour.
- 4 jalapenos
- 1 can (540ml) chick peas
- 3 tbsp tahini
- ½ cup water
- 1 head roasted garlic (remove garlic itself)
- 1 lemon, juiced
- 3 tbsp olive oil
- sea salt and pepper
- Preheat oven to 400F. Drizzle olive oil on your jalapenos and place on parchment lined backing sheet. Roast for 15 - 20 minutes turning at least once. Remove from oven when they are darkly roasted. Set a bowl over top upside down and let them steam for 5-10 minutes.
- Peel off the skin of the jalapenos, cut open and remove seeds. You may want to use kitchen gloves while doing this or ensure you wash your hands well after. Set aside.
- In a blender or food processor add jalapenos, chick peas, tahini, water, roasted garlic, lemon juice, olive oil and a good sprinkle of salt and pepper. Blend for about 3-4 minutes scraping down sides as needed.
- Taste and add additional salt if required. Drizzle with extra olive oil and serve with pitas or bread sticks, in a wrap as a sandwich or with vegetables.