Description
This spicy hummus with fresh jalapeños is ultra-creamy with just the right kick. Ready in 10 minutes with simple ingredients and perfect for snacking!
Ingredients
Units
Scale
- 15-oz. can chickpeas (garbanzo beans), drained
- 1/3 cup tahini
- 1 Tbsp. lemon juice
- 1 jalapeño, diced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- sea salt and black pepper to taste
- sliced jalapeños for topping
Instructions
- Add chickpeas, tahini, lemon juice, diced jalapeños, minced garlic, olive oil, and a sprinkle of sea salt and black pepper to food processor.
- Process until hummus is smooth and creamy.
- Transfer hummus to a shallow bowl or plate. Drizzle with olive oil, sprinkle with flaky sea salt, and top with jalapeño slices.
- Serve with pita chips, tortilla chips, and plenty of raw veggies.
Notes
Storage: Keep spicy hummus in an airtight container in the refrigerator for up to 5 days.
Prep ahead: Make this hummus up to 3 days before you need it; the flavors actually improve as they meld in the fridge.
Tools: A food processor makes this easiest and creates the smoothest texture. A high-powered blender also works, but you may need to stop and scrape down more often.
Serve with: This pairs perfectly with warm pita bread, pita chips, tortilla chips, or sturdy crackers. For vegetables, try carrots, celery, cucumber slices, bell pepper strips, snap peas, cherry tomatoes, or endive leaves.