2 min read

Homemade Jalapeno Hummus

I will start by apologizing for any real cooks reading this blog. I am not a cook and don't pretend to be one. My photos are simple but real. My food is simple and made with love. I would enjoy hearing your comments on my recipe below but I was desperate for some hummus and didn't want to take a lot of time preparing it.

I am addicted to Sabra Jalapeno Hummus. Unfortunately (or fortunately), it was not on my shopping list. In order to quench my craving I decided to make my own. The recipe is below. It took me less than 30 min including taking the pictures :-). I also made the chips. I used P28 High Protein Wraps which I sliced and toasted in the oven for about 5 minutes a side.

Ingredients

¼ cup olive oil
2 cloves garlic, chopped
2 jalapenos, seeds and ribs removed, roughly chopped
I like my hummus spicy. If you’re not a spicy eater try 1 jalapeno to start
2 teaspoons tahini
One (15.5 ounce) can chickpeas, canned, drained and rinsed
2 teaspoons lemon juice (or 1 lemon, juiced)
Optional
½ teaspoon turmeric
½ teaspoon salt
Pinch of black pepper

Directions

Add all ingredients into your blender (VitaMix does great here!)
Puree the mixture until smooth.
Use a rubber spatula to transfer the hummus to a serving bowl, and serve immediately or store, covered, and chilled for up to 1 week.