Roasted Jalapeño Hummus Recipes
SPICY ROASTED JALAPENO HUMMUS
Spicy Roasted Jalapeño Hummus is simple and savory! This creamy dip comes together with chickpeas, roasted jalapeños, aquafaba, garlic, tahini, olive oil, lemon juice, cumin, and salt.
Provided by Jenna Urben
Number Of Ingredients 9
Steps:
- Add one of the roasted jalapeños and remaining ingredients to a food processor. Blend until smooth. Taste and adjust seasoning, if needed.
- Dice second roasted jalapeño and garnish on top of hummus. Serve with vegetables, pretzels, and pitas.
ROASTED JALAPENO HUMMUS
Jalapeño peppers take the flavor of this creamy hummus to the next level! The trick: roast the peppers to bring out their flavor while mellowing the heat. One bite and you won't be able to stop!
Provided by Alissa
Categories Appetizer
Time 20m
Number Of Ingredients 8
Steps:
- Preheat your broiler.
- Put on gloves. Cut the peppers in half, and remove stems and seeds.
- Place the pepper halves on a baking sheet, skin sides up, and place them under the broiler.
- Broil the peppers for 5-10 minutes, watching them closely and checking frequently to avoid burning.
- Remove the baking sheet from under the broiler when skins start to bubble. Set it aside to allow the peppers to cool while you get everything else together.
- Place all other ingredients into a food processor bowl and process until smooth and creamy.
- Remove the skins from the peppers once they are cool enough to handle. This should be pretty easy after roasting.
- Add the jalapeños to the food processor and pulse until peppers are chunky and distributed throughout the hummus.
- Serve with pita bread or tortilla chips.
Nutrition Facts : Calories 195 kcal, Carbohydrate 19.1 g, Protein 4.9 g, Fat 12 g, SaturatedFat 1.7 g, Sodium 647 mg, Fiber 4.1 g, Sugar 0.6 g, ServingSize 1 serving
ROASTED GARLIC CILANTRO JALAPENO HUMMUS
I especially loved the roasted garlic and cilantro in this hummus. It's definitely not your traditional hummus! The flavors pack a punch and make you want to go back for more (and more) ...
Provided by Jodie Scales
Categories Vegetable Appetizers
Time 1h
Number Of Ingredients 7
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.
JALAPENO & ROASTED RED PEPPER HUMMUS
Another nice hummus recipe that makes use of my garden's peppers by way of The Wichita Eagle who got it from the North American Olive Oil Association. This one is a little lighter on the lemon & tahini - adjust to your taste of course. Use a potato masher to crush the garbanzos if you do not have food processor or blender - did it that way myself for years & now I prefer a chunkier hummus to the ultra-smooth, go figure. Serve with baked pita bread or pita chips or stuff into tomatoes (big cherries piped with smooth spicy hummus are great heavy hors d'oeuvres).
Provided by Busters friend
Categories Peppers
Time 13m
Yield 10-12 serving(s)
Number Of Ingredients 10
Steps:
- In a food processor, combine the garbanzos, tahini paste, garlic cloves, cumin, extra virgin olive oil, lemon juice and salt. Blend until a smooth paste forms. Reserve.
- In a bowl, mix the jalapenos, roasted red peppers and olive oil. Add salt to taste.
- To serve, place the pepper mix on top of the center of the hummus.
Nutrition Facts : Calories 324.8, Fat 24.5, SaturatedFat 3.3, Sodium 260.3, Carbohydrate 23.3, Fiber 5.2, Sugar 1.6, Protein 5.3
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- Roast the jalapeños either under the broiler or over a gas flame until the skin has blackened and cracking and the pepper is softened. Place in a heat safe bowl and cover to let steam loosen the skins as they peppers cool. Once cool enough to handle, remove the stem and seeds and chop the peppers.
- Add the chickpeas and their liquid to a microwave safe bowl along with the peeled garlic. Microwave on high for 5 minutes. Alternatively add the canned chickpeas to a pot with the garlic and bring to a simmer for about 5 minutes.
- Pour 3/4 cup chickpea liquid (or cold water) into a food processor. Add the tahini, garlic, lemon juice, 2-3 of the roasted jalapeños (you can add more to taste later), and 1/2 - 1 teaspoon of salt (less if using salted chickpeas, more if using no salt added chickpeas). Optional: add 2-4 tablespoons of extra virgin olive oil to make for an extra rich and creamy hummus.
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- Bake the jalapenos for 12-15 minutes, flipping once halfway through, until the skins are blistered all the way around. Remove from the oven and set aside.
- To open flame roast: alternatively, if you have a gas oven with an open flame, you can skewer the jalapeños and roast them whole over the open flame. Keep turning them until all sides are blistered.
- For the hummus: stem and deseed the roasted jalapenos. Add one of the jalapeños to the food processor along with all the remaining ingredients. Blend until smooth. Taste and if a spicier hummus is desired, add the remaining jalapeno and blend again. Serve with veggies, chips, or pitas for dipping.
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