Chick peas, also known as garbanzo beans, are a good source of protein, iron and several other vitamins and minerals. We’ve used the canned variety to make this quick, easy and flavourful Roasted Jalapeno Hummus!
Roasted Jalapeno Hummus
Hummus is a popular Middle Eastern Dip and spread that has been picking up steam in recent years as it’s a healthy dip for fresh vegetables and the perfect dipper for your fresh pita bread.
This is not a traditional hummus but rather a short cut to get you to your hummus experience quicker than a custom preparation which involves soaking the beans overnight and cooking with baking soda before blending.
Learning more about this Dip
Admittedly, it’s a dish we did not grow up with and only learned about later in life through our many food adventures. In case you want to learn more about hummus, here are 8 Great Reasons to Eat More Hummus.
Once you have added your main ingredients; chick peas, tahini, garlic, lemon juice, hummus becomes a blank canvas. You can add all kinds of savoury ingredients to boost the flavour or top it with a variety of items including meatballs or sauteed mushrooms.
The addition of jalapenos worked well as I love spicy food. Roasting jalapenos breaks down the capsaicin in the skin, reducing the pepper’s heat while giving it a sweet and smoky flavour. It is important to note some jalapenos can be hotter than others. Using jalapenos in any dish may result in a mild experience or wild adventure depending on how spicy they are. Therefore you may want to start with just 1 jalapeno depending on your heat level tolerance.
I also love roasted garlic and roast up to 4 bulbs at a time keeping them in the refrigerator to use as needed. Once roasted squish out the entire contents of one roasted garlic bulb into this hummus for added flavour.
It’s even delicious spread on sliced baguette.
Now that you are ready to make your hummus, check out these tips and tricks!
- This is a quick method to make hummus. The long method involves soaking dried beans, cooking and then blending.
- Roast your garlic the day or night before to save time.
- If you love spicy keep the seeds and membrane in. Otherwise remove.
- Whenever possible use fresh lemon juice.
- Salt to taste. I always add more.
More recipes to enjoy using chick peas:
- Roasted Chickpea and Asparagus Salad
- Ras el Hanout Hummus
- Moroccan Quinoa Salad
- Cilantro and Black Pepper Hummus
- Grilled Asparagus Bean Salad
If you made this recipe tag Wanda Baker on Instagram and hashtag it #bakersbeans or #wandabaker
- 4 jalapenos
- 1 can 540ml chick peas
- 3 tbsp tahini
- 1/2 cup cold 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.