Description
Creamy hummus gets a spicy, tangy twist from pickled jalapeños. Perfect for dipping veggies or spreading on toast.
Ingredients
Units
Scale
- 1 cans (425 g) garbanzo beans
- 1/4 cups (60 ml) pickled jalapeño juice
- 1 1/2 tbsp (23 g) tahini
- 1/4 tsp sea salt
- 1/2 cups (75 g) pickled jalapeños
- 1/3 cups (80 ml) extra virgin olive oil
Instructions
- Drain and Rinse Garbanzo Beans:
- Open the can of garbanzo beans, drain the liquid, and rinse them thoroughly under cold water.
- Peel the Chickpeas (Optional):
- For a smoother hummus, remove the skins from the garbanzo beans by gently pinching each bean between your thumb and forefinger.
- Blend the Base Ingredients:
- Add the drained and rinsed garbanzo beans, pickled jalapeño juice, tahini, and sea salt to a food processor. Blend until the mixture is smooth.
- Add Jalapeños and Olive Oil:
- Add the chopped pickled jalapeños to the food processor. While the processor is running, slowly drizzle in the olive oil. Blend until the hummus is smooth and creamy. Taste and adjust the salt if needed.
- Serve:
- Transfer the hummus to a serving bowl. Drizzle a little extra olive oil on top and garnish with a few chopped pickled jalapeños if desired.
Notes
- For a spicier hummus, add more jalapeños or a pinch of cayenne pepper.
- If you don’t have tahini, you can substitute with an equal amount of sunflower seed butter.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 200
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0g
- Carbohydrates: 25
- Fiber: 5
- Protein: 7
- Cholesterol: 0g