Roasted Jalapeño Hummus
Ingredients
The hummus
-
2-3
whole
jalapeños
-
4-5
cloves
garlic
-
1
15-ounce can
chickpeas
-
½
ripe
avocado (optional)
-
¼
cup
tahini
-
2
medium
lemons and/or limes (juiced)
-
1
tsp
cumin
-
¾ – 1
tsp
sea salt
-
3-4
Tbsp
olive or avocado oil
-
1
handful
fresh cilantro (optional)
Roasted pepitas (optional)
-
½
cup
raw pumpkin seeds
-
1
Tbsp
avocado or olive oil
-
1
pinch
salt
-
1
pinch
pepper
-
1
pinch
cumin
Instructions
- Preheat the oven to 425°F (218°C).
- Place garlic cloves and whole jalapeños on a baking sheet, drizzle with oil, and roast for 15-18 minutes.
- Remove from the oven and let the garlic cool; wrap the jalapeños in foil to steam.
- Peel the jalapeños and remove seeds after steaming.
- In a blender or food processor, combine chickpeas, oil, cilantro, avocado, salt, cumin, citrus juice, roasted jalapeños, and peeled garlic.
- Blend until creamy, adjusting seasonings as needed.
- For roasted pumpkin seeds, preheat the oven to 350°F (176°C) and toss seeds with oil and spices.
- Spread on a baking sheet and roast for 8-12 minutes.
- Serve hummus with veggies, chips, or pita, and top with pumpkin seeds and additional oil if desired.
Nutrition Facts (estimated)
Servings
8
Calories
146
Total fat
10g
Total carbohydrates
11g
Total protein
4.4g
Sodium
345mg
Cholesterol
0mg
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