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Appetizer for 8

Roasted Jalapeño Hummus

This creamy chickpea hummus blends jalapeños, garlic, tahini, citrus, avocado, and cumin with crunchy pumpkin seeds.

$0.83per serving $
30 minstart to table
8servings

Middle EasternVegetarianVeganDairy-freeBudgetAppetizersSnacksNo-cookGame dayBack to schoolCold-weather comfortWinter

Ingredients

  • 2 1/2 whole jalapeños
  • 4 1/2 cloves garlic
  • 1 can (15 oz) chickpeas
  • 3 1/2 tbsp olive or avocado oil
  • 1/2 ripe avocado (optional)
  • 1/4 cup tahini
  • 2 lemons and/or limes
  • 1 handful fresh cilantro (optional)
  • 1 tsp cumin
  • 7/8 tsp sea salt
  • 1/2 cup raw pumpkin seeds
  • 1 tbsp avocado or olive oil
  • 1 pinch each salt

Steps

  1. Drain and rinse the chickpeas, then add them to a food processor.
  2. Add the jalapeños, garlic, tahini, avocado, citrus juice, cumin, salt, and three tablespoons oil.
  3. Blend for two minutes, adding water a tablespoon at a time until smooth.
  4. Taste and adjust with salt, pepper, or more citrus juice.
  5. Rest the hummus for 20 minutes, then top it with pumpkin seeds and the remaining oil.

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