Jalapeño Houmous

    Jalapeño Houmous

    73saves
    10min


    251 people made this

    About this recipe: A spicy version of the classic.

    Ingredients
    Serves: 8 

    • 1 (400g) tin chickpeas
    • 50g (2 oz) jarred jalapeño slices, juice reserved
    • 3 tablespoons tahini
    • 3 cloves garlic
    • 2 tablespoons lemon juice
    • 1/2 teaspoon ground cumin
    • salt and freshly ground black pepper to taste

    Method
    Prep:10min  ›  Ready in:10min 

    1. In a blender or food processor, mix the chickpeas, jalapeños, tahini, garlic and lemon juice. Season with cumin, and salt and pepper to taste. Blend, adding reserved jalapeño juice as needed. Blend until smooth.

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    Reviews (3)

    0

    Thank you for sharing this recipe, it is So Good and simple to prepare! My husband and i enjoy spicy food so liked the sound of this. The first time I made it though I didn't have any jalapeño slices to hand and used a few fresh chillies instead, it was really tasty but so hot my eyes were watering trying to eat it. Each time I've made it since I stick to the sliced jalapeños but add in a bit more than the recipe calls along with a splash of the juice for for that extra kick of heat. I also added in a crumbled vegetable stock cube and another half measure each of cumin and black pepper. I discovered that any leftover hummus has a stronger flavour the next day so i always either make this the day before we want to eat it or the morning of so that the flavours have some time to meld together. To serve we brush a mix of garlic and melted butter over a few pitta breads, then slice and brown in the oven for dipping into the hummus. This is definitely one of our favourite go to recipes we when have a nibbles night! - 17 Apr 2015

    Allrecipes
    0

    Hi SLW79, glad you enjoyed the houmous! You might want to lessen the amount of tahini you add next time if you'd like to soften the nutty flavour. Hope this helps! - 24 Jan 2010

    by
    0

    was good i only had fresh chilli's but worked well, tasts a bit to peanutty? not sure how to soften that? - 24 Jan 2010

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