Remember the jalapeño hummus I had in Michigan and couldn’t stop talking about? Well…I made my own! And it’s really, really simple.
You’ll only need a few things:
- 1 15 oz. can of garbanzo beans (chickpeas)
- 2 pickled jalapeños (you’ll probably have to buy a big can, but it’s cheap and can be used in other recipes — hello salsa!)
- 1 tbsp. tahini
Honestly? That’s it. Drain the beans to your liking (I like a thinner hummus, so I leave about half the liquid in), dump the beans, one jalapeño and the tahini into a food processor and blend it smooth. I prefer less tahini in my hummus, but you could absolutely put more, less or none in depending on your taste.
Serve it with a few slices of jalapeño on top so people know it’s spicy.
I like to serve with raw veggies…but my favorite hummus companion will always be these wonderful tortilla chips:
Super easy and super delicious. I eat it plain and sometimes spread it on a sandwich or wrap.
What are your favorite ingredients to add to hummus?