Roasted Garlic Cilantro Jalapeno Hummus Recipes

ROASTED JALAPEñO HUMMUS

Steps:

• Preheat oven to 425 degrees F (218 C).
• Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out.
• Once done, remove from oven and set garlic aside.
• Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
• To a blender or food processor, add slightly drained chickpeas, oil, cilantro, avocado, salt, cumin, lime, lemon, roasted jalapeños (start with one and work your way up to desired spice level), tahini and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
• Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
• To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
• Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
• Serve hummus with veggies, tortilla chips or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.

ROASTED GARLIC CILANTRO JALAPENO HUMMUS

Steps:

• 1. Get your garlic ready. Set oven to 375. Peel and separate the garlic cloves and make a bowl out of foil. Place the cloves in the foil bowl and cover with the olive oil. Close the bowl up around the garlic till just a pinch is open on top. Put on/in a oven safe pan and roast for 35 to 45 minutes.
• 2. When garlic is done take it out to cool while you prepare the other ingredients. In a food processor or blender put your chickpeas (drained but leave a little water 1/8 cup), lemon, salt, and jalapeno. Blend until most is chopped. Add the garlic along with the oil in the foil and blend until smooth. Now add your cilantro and blend until it is a pretty green color. You can serve it warm or cold with veggies for dipping or on bread.

CILANTRO JALAPENO HUMMUS

Steps:

• Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.