Roasted Jalapeño Hummus
This Roasted Jalapeño Hummus is creamy, smoky, and balanced with just the right amount of heat and a touch of sweetness. Roasting the jalapeños and garlic brings out deeper flavor, while peeling the chickpeas (totally optional) gives it an extra smooth finish. Blended with tahini, lime, agave and aquafaba, it’s great as a dip, spread, or base for your next sandwich or grain bowl.
Equipment
- Blender
Ingredients
- 4 large jalapeños, divided
- 2 garlic cloves, skin on
- 1 (15 ounce) can chickpeas, drained and rinsed (reserve the liquid from the can)
- ¼ cup aquafaba (reserved chickpea liquid)
- ¼ cup tahini
- Juice of 2 limes
- 1 tsp agave
- ¾ tsp salt, to taste
- ¼ tsp ground cumin
- 2 ice cubes
Toppings (optional):
- Drizzle of olive oil
- Chopped roasted jalapeño (from above)
- Fresh cilantro
- Pomegranate seeds
Instructions
- Roast the Jalapeños and Garlic: Place all 4 jalapeños and 2 whole garlic cloves (with skin on) on a foil-lined baking sheet. Broil on high for 6–8 minutes, turning the jalapeños halfway through, until the skins are blistered and blackened all over. Immediately transfer the jalapeños to a bowl and cover with a plate or clean towel. Let steam for 10 minutes to loosen the skins.
- Peel and Prep: Once cool enough to handle, peel the skins off the jalapeños and remove the stems. Keep the seeds on 1–2 peppers if you like more heat, or remove all for a milder flavor. Squeeze the roasted garlic out of its skin and set aside.
- Remove Chickpea Skins for Extra Creaminess (Optional): Meanwhile, bring a small pot of water to a boil. Add the drained chickpeas and boil for 3 minutes. Drain and immediately transfer to an ice bath. Rub the chickpeas between your hands to loosen the skins. Skim and discard the skins, then drain the chickpeas from the ice bath.
- Blend the Hummus: In a high-powered blender or food processor, add the roasted garlic, 3 of the roasted jalapeños (reserve 1 for topping), chickpeas, 2 tablespoons of the reserved aquafaba (start here and add more as needed), ¼ cup tahini, juice of 2 limes, 1 tsp agave, ¾ tsp salt, ¼ tsp cumin, and 2 ice cubes. Blend until ultra-smooth and creamy, about 60 seconds, scraping down the sides as needed. Add more aquafaba gradually if a looser consistency is desired. Taste and adjust seasoning.
- Serve and Garnish: Scoop the hummus into a serving bowl and top with the chopped remaining roasted jalapeño, cilantro, and pomegranate seeds if using. Drizzle with olive oil and serve with crackers, pita, or fresh veggies.
Notes
Adjusting the Heat
For a milder hummus, remove all the seeds. For more kick, keep all membranes in jalapeños and add a pinch of cayenne.
Creaminess Tip
Removing chickpea skins makes a noticeable difference in texture. It’s optional, but if you’ve got a few extra minutes, it’s worth it.
No Aquafaba
If you accidentally discard the chickpea liquid, you can substitute with cold water or a splash of extra lime juice and oil to keep the texture smooth.
Storage
Store in an airtight container in the fridge for up to 5 days. Give it a stir before serving if it thickens over time.
Serving Ideas
Pair it with tortilla chips, crudité, or spread it on sandwiches and wraps. It also makes a bold base for grain bowls.
Nutrition
Serving: 1 servingCalories: 155kcalCarbohydrates: 13gProtein: 5gFat: 9gSaturated Fat: 1.2gPolyunsaturated Fat: 2.5gMonounsaturated Fat: 4.8gSodium: 310mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 75IUVitamin C: 9mgCalcium: 35mgIron: 1.4mg
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