When I joined Justapinch, this is the first recipe I tried. Middle East, meet South West!
Mostly I loved the recipe, (which is why it’s included here) but I found it a bit bland and not very hot. (my jalepeño might have been a rare mild one). Other than that, it was great.
I’m not sure why tahini, which is standard for hummus was not included. I sure think it would have no negative effect if you want to add it. So my only addition would be to make sure it gets a bit more heat from the chili (maybe a bit of chipotle?) and you can never have too much garlic!
Hope you enjoy it. Compliments of Jodie Scales at Justapinch.
- 2 cans garbanzo beans
- 1 head of garlic, roasted
- 1/4 c olive oil
- 1 lg (or more) jalepeños, finely chopped
- 1/4 tsp salt (Kosher or sea)
- 1/4 bunch of cilantro chopped
- 1/2 TBSP lemon juice (I would use more)
- 1/4 c tahini if you wish
- Cut off the top of the garlic bulb and place in a small piece of foil. Drizzle with olive oil. Place in a 375° oven for 35-40 minutes. Open and let cool.
- Place all the rest into a food processor and blend until fairly smooth. Squeeze out the garlic into the bowl, and add the rough cut cilantro and pulse until mixed.
- Serve with raw veggies or pita bread, or taco chips (unsalted).
- Hummus (myspork.wordpress.com)
- Easy Hummus (greengateoliveoil.wordpress.com)
- The Virtues of Hummus [Secret Family Recipe Included] (fooducate.com)
- Snack Attack: Smoky Chipotle Hummus Dip (fitsugar.com)
- Jalapeño White Bean Dip (lamismacocina.wordpress.com)