I’ve been a little bit obsessed with anything spicy lately, maybe because summer’s here. It feels appropriate. Roasted jalapeño garlic hummus is pretty much the perfect solution. I’ve been consuming it at a truly irresponsible rate ever since I came up with it, and now every trip to the store involves stocking up on chick peas and jalapeños.
All summer meals should really involve something on the grill. Charring jalapeños is a low maintenance way to create an excuse to be outside by the grill without needing to set down your wine. I don’t care for activities that require me to set down my wine.
Personally, I’m enjoying this hummus with a really rough seedy cracker. I’m a fan of the Mary’s Gone Cracker’s Black Pepper Crackers and the Artisan Nut Thins Flax Seed Crackers. I literally have to force myself to take breaks because I could eat them with this hummus until I burst.
So let’s start with the basic building block of this situation, a basic bitch hummus. Into the food processor go two cans of chick peas, some tahini, garlic, olive oil, salt, and a little water to this as needed. Blend that puppy up and get it into a dish!
Next we’ll make it look pretty – top it with a generous portion of smoked paprika and your chopped roasted jalapeños. To get them nice and roasty, you can either leave them on the grill for a few minutes, turning them when they’re starting to brown, or you can set them under the broiler in the oven. (Maybe you’re not interested in trekking outside just for a few lousy jalapeños. That’s ok with me.)
Roasting the jalapeos reduces the overpowering spiciness and replaces it with a subtle sweetness that makes you want to keep shoveling it into your mouth. In fact, I find that they’re just mellow enough after roasting that I don’t have to have a tall glass of water at the ready. I don’t even remove the seeds – you can just chop them up and dollop them all in!
Alright, you must try this. It’s going to be my official hummus of summer. (Summus?) Maybe serve it up with the perfect salsa and some Mexican beer? I think we’ve got a good afternoon on the patio planned…
Garlic Hummus with Roasted Jalapeños
Roasting jalapeños makes them spicy-sweet and takes the edge off, making them the perfect topping for an addictive hummus!
- 2 cans chick peas, drained
- 3 garlic cloves, peeled
- ~1/4 c tahini
- ~1/4 c extra virgin olive oil
- 1 tsp kosher salt
- 3/4 tsp smoked paprika
- 5 jalapeños
- Step 1 Grill or broil the jalapeños until they’re charred on the outside. Set aside to cool while you assemble the hummus.
- Step 2 Combine the remaining ingredients in a food processor and puree until smooth. Add water as needed to improve the consistency. (I usually use around 3 tbsp.)
- Step 3 Spoon the hummus into a serving dish and sprinkle evenly with smoked paprika. Chop the roasted jalapeños once they’ve cooled enough to handled, and spread them on top.
- Step 4 Serve with seedy crackers for an addictive combo!