Jalapeno Hummus

Yummus was my hummus! I declare a victory, following my very first go at Jalapeno Hummus. It was pretty tasty, dare I admit that it was so tasty, that here's what the food processor looked like after my experiment... it's almost empty.

I've had quite a recent love affair with jalapenos. My family eschews them, but I will not be deterred. And so it's best for me to be adventurous while my littles are at school and my husband safely at work. Oh what fun I had! This recipe came together quickly.

If you like chick peas as much as I do (my family refuses to believe that entire cultures subsist on this wonderful legume) then by all means, I urge you to take the time to soak dried beans and cook them yourself. I had done this previously and had a supply on hand in my refrigerator. 

Jalapeno Hummus

1 pint cooked chick peas, drained (or use 1 can, drained)

1/4 cup jalapenos (adjust to taste)

1/2 to 1 roasted red pepper, depending on size (seeded)

1/4 cup tahini

1/4 cup lemon juice

3/4 teaspoon salt

1/8 cup extra virgin olive oil

1/2 cup (or more) water (until you reach desired consistency)

Add all ingredients, except the water, to the bowl of your food processor. Pulse until well combined, stopping to scrape down the sides as necessary. With the processor turned on, slowly begin to add water through the opening in the lid, until you have reached the desired consistency. (I spread mine on a crispy tortilla, so I wanted it to hold up as a filling. Had I been using it as a dip, I would have processed it until it was smoother, adding water or more oil as needed.) Next time, I might add some garlic, but I'd already thrown the ingredients together and I really like to do the garlic first, by itself. Darn, that means I'll have to make this again. Soon.

There you have it! Easy chick-peasy!

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UPDATE!
I made this recipe again, to take to a dinner party (paired with crackers for dipping). Of course I couldn't leave well enough alone, so I added garlic and Neufchatel cheese and I was so happy with the result!

Creamy Jalapeno Hummus (Version 2)

1 garlic clove
3 ounces Neufchatel cheese (or cream cheese)

1 pint cooked chick peas, drained (or use 1 can, drained)

1/4 cup jalapenos (adjust to taste)

1/2 to 1 roasted red pepper, depending on size (seeded)

1/4 cup tahini

1/4 cup lemon juice

3/4 teaspoon salt

1/8 cup extra virgin olive oil

1/2 cup (or more) water (until you reach desired consistency)

Start by processing the garlic clove by itself. Continue with the directions as before, adding the cheese along with the other ingredients. Delicious!

xoxo,
A