homemade jalapeño hummus

Mmm.. That’s a spicy hummus!

We bears and blackberries looooove us some spicy hummus. Through trial and error, we’ve perfected a tasty bean mash thats not just for dippin, try it on wraps and burritos and whatnot, you can’t go wrong!

Our loose recipe is as follows:

• 16 oz can of garbanzo beans
• 2 jalapeños, roasted
• ~2 tablespoons sesame seeds
• 3/4 a whole lemon, juiced
• 3-5 medium garlic cloves
• olive oil
• salt
• course ground black peppercorn
• paprika for garnish

So, start with your handydandy food processor, load in the beans, peppers, sesame seeds, lemon juice, olive oil, garlic, salt and pepper. How much olive oil should you use? thats a toughie, I start out with maybe a table spoon or so and slowly add it small amounts until the blend is creamy.

Most of the ingredients are subjective, use more lemon if you like the zesty freshness, use less or smaller garlic cloves if you’re not a huge fan. Substitute olive oil with the bean juice from the can of beans for a less fatty dish. Use habeñeros or ghost chilies or napalm if you’re not a food-wuss and like a little heat in your treat. Food-wusses should stick to roasted bell peppers.

Add to your favorite wrap for a spicy zesty zing!

california wrap-rrito

Being a Californian, I often subscribe to the rationale some have dubbed Californian Cuisine, i.e. a mishmash of cultures in one dish.

Here, we have an interesting specimen: Spanish-Quinoa Curry-Tempeh Habeñero-Hummus Wrap-rrito, with avocado and onion (mouthful? hell yeah! thats how i like to eat, mouthful by mouthful). How does an amalgamation of this magnitude come to be??  Read on..

Start with olive oil in the skillet, add quinoa, tomato paste, garlic and salt. Pour in water, about double the volume as the quinoa, bring to a boil, cover and reduce to a simmer. In a separate skillet, I fried tempeh with olive oil, yellow curry powder, a dash of salt and a quarter red onion, sliced. When the quinoa was looking done (germ ring separated from the now translucent body and most of the water absorbed or boiled out), I heated up a tortilla on the stove with some of our excellent Homemade Habeñero Hummus.

Now, assemble and add avocado. Voilà! Wrap-rrito! Have fun being creative with your ingredients.