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!