Jalapeno Hummus

Name: Jalapeno Hummus
Yield: 4
Cuisine: Mexican
Ingredients: 450g canned chickpeas, drained – reserve 50g to sprinkle over the finished hummus; 3 garlic cloves, peeled and roughly chopped; 1/4 jar sliced jalapenos; 4 tbsp tahini; 1/4 tsp sea salt; juice of 2 lemons; 50ml water; 3 tbsp olive oil

Serves: 4

Cost Cutting Eco Friendly Gluten Free‏ Quick Make Vegan Friendly

Add a firey Mexican twist to this delicious Middle Eastern classic with this zingy recipe

Ingredients
Method

Ingredients:

450g canned chickpeas, drained – reserve 50g to sprinkle over the finished hummus

3 garlic cloves, peeled and roughly chopped

1/4 jar sliced jalapenos

4 tbsp tahini

1/4 tsp sea salt

juice of 2 lemons

50ml water

3 tbsp olive oil

method:

Place chickpeas, garlic and sea salt into a food processor and blend for 3 minutes.
Combine the tahini and jalapeños into a food processor and blend for 1 minute.
Mix the lemon juice and olive oil together in a separate bowl.
Blitz the ingredients in the food processor, while slowly adding the lemon juice and olive oil into the food processor until blended into a smooth paste. If the mix is too thick add some water while continuing to blend.
Transfer hummus into a bowl, sprinkle with chickpeas and drizzle with olive oil
Enjoy with pitas, warm falafels or as a dip with raw vegetables.

Print Recipe www.justfalafel.com