VEGAN – GLUTEN/WHEAT FREE – SOY FREE – NUT FREE
While watching Master Chef (love this show cause it showcases home cooks that cook extraordinary dishes <– life goals) and I saw that they were roasting peppers on their gas range and I immediately thought…I have a gas range, I’ve only ever roasted in the oven, but I want to roast some veggies using the flames, how freakin cool and fun is that?!? I’ve already told you that I get excited about the little things in life in another post and this was definitely one of those moments.
I knew I wanted to do a roasted pepper hummus of sorts and since I love spice in my life, I got to roasting some jalapeños! And what goes well with hummus and jalapeños?…Garlic! That’s right, lots and lots of garlic to ward off all those vampires and since I was roasting the jalapeños, why not roast the garlic as well. Roasting the peppers and garlic will change the taste and texture. Roasted garlic is milder and sweeter than raw, which is why I used so many cloves in this recipe.
Don’t forget to de-seed your jalapeños, but do keep them to add back in for extra spice after you blend all the ingredients together, to your tasting. 😉
Dip your veggies, pita bread, put on a sandwhich or even add some to a salad or salad dressing.
- 1 15oz can chickpeas* - drained & rinsed (save some water) - see notes below for dried conversion
- 3 jalapeños, roasted* - save some seeds for extra spice to taste
- 7 cloves of garlic, roasted*
- 2 tbsp tahini
- 2 tbsp lime juice
- 2 tbsp olive oil
- ¼ tsp cumin
- ¼ salt, or more to taste
- 3-4 tbsp of water - or reserved liquid from chickpeas
- Handful of fresh cilantro
- Roast garlic & jalapeños. - see notes for directions. Peel jalapeños skin before adding to food processor.
- Add all ingredients (except the water) to a food processor and blend until smooth; approx 1-2 min.
- Add water 1 tbsp at a time and blend until desired consistency is achieved. If you like it thinner, add more water.
- Check seasonings and add more to taste - if you like it spicy, add some seeds from the jalapeños
- Keep refrigerated.
One cup dried chickpeas = 3 cups fully cooked and drained chickpeas.
*To roast garlic - pre-heat oven to 400 F (200 C). Peel cloves and place in aluminum foil. Drizzle with olive oil and roast for 15 minutes or until the cloves feel soft when pressed.
*To roast jalapeños - if you have a gas range, put jalapeños on a metal skewer and hold 1-2 inches above flame. Rotate every 2 minutes, until skin is fully blackened. Approx. 5 minutes.
For oven - Set the oven to broil. Place whole jalapeno peppers on a lightly oiled baking sheet and broil about 10-15 minutes, or until skins are thoroughly blackened. Flip the peppers to expose the other side and broil another 5-10 minutes, or until skins are thoroughly charred.