We love hummus, and all different kinds. This one is a roasted jalapeno and garlic hummus. By roasting the garlic and jalapeno it takes the bite out, and becomes a more savory taste. This is the hummus that I use to make Hummus Crusted Chicken. If I have some left, I will do that recipe. Now for the ingredients.
(You can use a can of garbanzo beans if you don’t have the time to boil the dried ones. If you use a can, you will skip the step of boiling and go straight to peeling.)
I begin with a bag of dried Chick Peas (Garbanzo beans). I soak them for 12 hours over night. Once they have soaked, I drain the beans and clean out the pot. Add the beans back to the pot and fill with water, 1 teaspoon of Salt, 1 teaspoon of Baking Soda and a crushed clove of garlic. Bring the beans to a boil, and then reduce the heat so they simmer. You will need to skim the foam off the top so it doesn’t overflow. Cook the beans for 40 minutes to an hour. I watch the beans to see when they are beginning to render their skins. This is very important if you want smooth hummus. Don’t let them cook too long or they will become mushy.
While the beans are boiling, cook the garlic and jalapeno in a 425 degree oven for 18 minutes. Place the garlic with the skin and the jalapeno in aluminum foil and drizzle generously with olive oil. Remove from the oven and allow to cool.
While the jalapeno and garlic are cooling, drain the beans in a strainer and place a bowl under to soak them in cold water. This will stop them from cooking and allow the skins to render easily.
The following are the ingredients you will need for the peeled garbanzo beans. Did I mention peeling? Place a few paper towels down next to the bowl of your food processor. Lift a handful of the beans out and place on the paper towels. Pinch the beans between your fingers and they will slip right out of their skin. Continue until you have gotten all the skins off the beans.
1/2 Cup Olive Oil
1/2 Cup Tahini
1/3 Cup Fresh Squeezed Lemon Juice, (You can use bottled if you don’t have fresh)
1/2 Cup Water, Reserve for last and add to thin the hummus to your liking
1 teaspoon Sea Salt
1 teaspoon Cummin
I add a 1/4 teaspoon Cayenne Pepper because my guys like a little more heat.
Add the beans to the bowl of the food processor. Cut the tops off the jalapenos and clean out the seeds, then place in food processor with the beans. Squeeze the garlic out of the skins and into the food processor bowl. Place all the above ingredients, except the water, into the bowl and grind for 6 – 8 minutes until you get the consistency you desire. If it is chunky, add a little water and continue to process.
This is how I like my consistency.
Place in a bowl and refrigerate for approximately 1 hour.