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Pickled Jalapeno Hummus

Hummus with Pickled Jalapenos
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Tantalize your taste buds with this tangy, creamy, bright, slightly spicy Pickled Jalapeno Hummus.

  • Author: Nicole Stover
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 4-6 1x
  • Category: Appetizer
  • Method: Blending
  • Cuisine: American

Ingredients

Units Scale
  • 15–15.5 ounces chickpeas, drained and rinsed
  • 1/4–1/3 cup pickled jalapenos, roughly chopped, remove seeds for less heat if desired
  • 3 tablespoons tahini
  • 3 tablespoons lime juice
  • 2 garlic cloves roughly chopped
  • 3–4 ice cubes
  • 1 teaspoon chili powder
  • 1/2 teaspoon kosher salt, or to taste
  • 1/2 teaspoon ground cumin
  • 2 tablespoons cilantro roughly chopped
  • 2 tablespoons avocado or olive oil

Instructions

  1. Use your fingers to pinch off the skins of the chickpeas.
  2. Add all of the ingredients for the pickled hummus except for the oil and cilantro to a food processor. Start with just 1/4 cup of the pickled jalapenos.
  3. Blend until smooth and creamy, scraping down the sides as needed. It will take 3-5 minutes.
  4. Add the cilantro and pulse until chopped and incorporated.
  5. With the food processor running, stream in the oil. Blend until smooth and incorporated. 
  6. Taste and add additional jalapenos, salt, lime juice etc. 
  7. For best results allow to refrigerate for an hour.

Notes

  1. Keep this hummus stored in an airtight container in the refrigerator unless being served. It will last for up to 5 days. 

Find it online: https://beachgirlgrills.com/pickled-jalapeno-hummus/