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Year-Round Giving: Jalapeno Hummus

September 12, 2014

Jalapeno Hummus

Jalapeno Hummus
This was my first time growing jalapenos in Maryland. I was able to harvest about 15 jalapenos. It just didn't get hot enough this summer for a plentiful harvest. Believe me, I am not complaining. Southern Maryland summers are amazing. I think we only got over 90 degrees 8 times this summer. In Georgia, every year I had more jalapenos than I knew what to do with. Today I am sharing with you my Jalapeno Hummus.

If you didn't grow jalapenos or parsley it is OK. You can buy these ingredients fresh at your local grocery store.

Before you get started, now is the time to decide how much heat you can take. My recipe below is very mild. I like the flavor of jalapeno but don't want it to overpower the hummus. If you can handle the heat add more jalapenos at your own risk. 

2 - 15.5 oz cans of garbanzo beans
1/3 cup tahini
3 jalapenos, sliced. (save a few slices for garnish) 
1/4 cup lemon juice (2 fresh lemons squeezed)
1 teaspoon salt
2 cloves of garlic, roughly chopped
1 teaspoon cumin
2 tablespoons olive oil, divided (save 1 tablespoon to drizzle on top to garnish)
1/8 teaspoon paprika (garnish)
1 teaspoon fresh chopped parsley (garnish)

Place all the ingredients EXCEPT the garnishes in a large food processor or blender. Blend until smooth. You may have to occasionally scrape down the sides of the blender with a spatula and continue blending to keep things moving.
Pour into a bowl. Sprinkle with paprika and parsley. Drizzle with olive oil and garnish with a few slices of jalapeno.
Keep refrigerated.

Get the Goods


Parsley seeds from Burpee Gardening

Jalapeno Pepper seeds from Burpee Gardening

jalapeno hummus

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