My sister-in-law and brother-in-law throw a super bowl party every year. My sister-in-law is a fabulous cook and an amazing hostess. As a small contribution to the endless spread she had prepared, I made jalapeño lime hummus. It was my first time trying the recipe and I will definitely be making it again. I loved the combination of the lime and jalapeño with the garlic nuttiness of the traditional hummus. Next time I make this, I will blend the peppers with the chickpeas and spices instead of adding them on top so that the flavors are evenly blended.
I apologize for the poor quality pictures. My DSLR decided to blink its angry, red, change-my-battery message at me right as I started cooking.
Recipe modified from The Kitchn
2 cups cooked chickpeas
3 tablespoons lime juice
3 cloves garlic, roughly chopped
2 tablespoons Tahini**
1 teaspoon cumin-coriander powder (you may also substitute 1/2 tsp of cumin seeds and 1/2 tsp of coriander)
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoons minced cilantro
Pita slices or Pita chips for serving
Roast the jalapeños on the stove. Flip every few minutes until the peppers are charred all over. This process takes about 10-15 minutes depending on the heating capabilities of your pan and stove. Move the charred peppers carefully to a heat safe bowl and cover with plastic wrap until cool.
When the peppers are cool enough to touch, peel off the charred skin to reveal the moss green cooked pepper beneath. Remove the stem. Slit the peppers down the middle, remove the seeds, and slice them into thin strips. Set them aside. Be careful when you handle the jalapeños. I washed my hands at least 4 times after I finished cooking, but when I went to the bathroom to slather moisturizer on my face, I inadvertently set my face and eyes on fire. Jalapeño oils are extremely strong, so be wary.
Remove the skins from the chickpeas. It is tedious, but it makes the hummus significantly smoother. If you are in a rush, don’t worry. Skin or sans skin, it still tastes the same.
Pour the chickpeas into the food processor with the lime juice, garlic, tahini, cumin-coriander powder, and salt. Add the olive oil gradually as you start processing. Blend until desired texture.
Transfer to a serving bowl and stir in the sliced jalapeños. Adjust to taste.
Cover and refrigerate for at least 20 minutes before serving (a step I failed to do and wished I had).
Garnish with minced cilantro, jalapenos, and lime wedges. Serve with pita slices or pita chips.
**Tahini recipe: Roast 2 1/2 cups sesame seeds, tossing frequently, for about 5-10 minutes. Do not let them brown. Cool the seeds. Toss them in a food processor with 3/4 cup olive oil and blend until desired consistency. Yields about 2 cups.