Jalapeno Hummus Recipe

Prepare chickpeas

If using canned chickpeas, drain and rinse them under cold water. For extra-smooth hummus, remove and discard the skins by pinching each chickpea between your fingers (optional, about 1–2 minutes).

In a food processor, combine the drained chickpeas, tahini, and fresh lemon juice. Process for 30–45 seconds to begin breaking down the chickpeas and to whip the tahini.

Scrape down the sides of the bowl, then add 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon ground cumin. Process again until fairly smooth, about 30 seconds.

With the machine running, add water 1 tablespoon at a time (up to 2 tablespoons) to reach a creamy, spreadable consistency. Adjust salt and lemon to taste. Transfer hummus to a medium bowl and set aside.

Prepare jalapenos: wear gloves if desired. Slice each jalapeno in half lengthwise and remove stems. If you want milder heat, scrape out seeds and white ribs. Roughly chop the jalapenos.

If using raw garlic, add garlic cloves and chopped jalapenos to a small skillet with 1 teaspoon olive oil over medium heat. Sauté 1–2 minutes until fragrant and slightly softened but not browned. (If using roasted garlic, skip sautéing.) Allow to cool slightly.

In the food processor (no need to clean completely), add the sautéed or roasted garlic, chopped jalapenos, 2 tablespoons cilantro (if using), and 1/2 teaspoon smoked paprika. Pulse until finely chopped and well combined but still slightly textured, about 6–10 short pulses. Taste and adjust heat by adding more jalapeno or removing seeds as needed.

Fold the jalapeno mixture into the reserved hummus. Start by stirring in about half of the mixture and taste; add more until you reach the desired level of jalapeno flavor and heat. Reserve a small spoonful for garnish if desired.

Spoon the jalapeno hummus into a shallow serving bowl and use the back of a spoon to create a shallow well in the center.

Drizzle 1 tablespoon extra-virgin olive oil over the top. Sprinkle the reserved chopped jalapeno, 1/4 teaspoon smoked paprika, and toasted pine nuts or sesame seeds over the hummus.

Serve at room temperature with pita, pita chips, raw vegetables, or crackers. Hummus will keep in an airtight container in the refrigerator for up to 4–5 days; flavors will intensify over time.