Ingredients

The following ingredients have 6 Servings
  • 3 whole jalapeños
  • 15 ounces garbanzo beans (drained, reserve liquid)
  • ½ avocado
  • ½ cup tahini
  • ½ lemon (juiced)
  • 4 cloves garlic (peeled)
  • 1 teaspoon sea salt
  • 1 handful fresh cilantro
  • smoked paprika
  • olive oil (optional garnish)

Instruction

  • Place whole jalapeños on a baking sheet, and roast for 16-20 minutes, flipping jalapeños halfway through cooking, until jalapenos are browned and blistered looking.
  • Place hot roasted jalapeños in a glass bowl, and cover tightly with aluminum foil to steam for a 10 minutes. Carefully peel away skin and remove seeds and membranes of jalapenos.
  • Combine roasted peeled jalapenos, drained garbanzo beans, ¼ cup reserved liquid from beans, avocado, tahini, lemon juice, garlic, and salt in the bowl of a food processor.
  • Cover and blend until smooth and creamy, scraping down sides as necessary.
  • Add in the handful of cilantro, and pulse to evenly distribute flecks of cilantro throughout the hummus.
  • Garnish with smoked paprika and olive oil, if desired.
  • Serve Boulder Canyon Roasted Jalapeno Rice Bran Oil Kettle Cooked Potato Chips, or any of their other delicious chips.
  • Leftovers keep in the fridge, tightly covered for up to 1 week.