Ingredients

The following ingredients have 4 Servings
  • 4 medium jalapeño peppers
  • 1 (14 ounce) can chickpeas, (drained and rinsed)
  • 3 garlic cloves
  • 3 tablespoons tahini
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, (or to taste)

Instruction

  • Preheat your broiler.
  • Put on gloves. Cut the peppers in half, and remove stems and seeds.
  • Place the pepper halves on a baking sheet, skin sides up, and place them under the broiler.
  • Broil the peppers for 5-10 minutes, watching them closely and checking frequently to avoid burning. 
  • Remove the baking sheet from under the broiler when skins start to bubble. Set it aside to allow the peppers to cool while you get everything else together.
  • Place all other ingredients into a food processor bowl and process until smooth and creamy.
  • Remove the skins from the peppers once they are cool enough to handle. This should be pretty easy after roasting.
  • Add the jalapeños to the food processor and pulse until peppers are chunky and distributed throughout the hummus. 
  • Serve with pita bread or tortilla chips.