Craving hummus with a kick? This Garlic Jalapeño Hummus is just what you need! This recipe uses a base of cashews and chickpeas, with generous olive oil, tahini, lemon, and a range of spices. It’s flavorful, creamy, and delicious. Not to mention, it’s the perfect mix of hot and savory.
What is Hummus?
Hummus is a thick and creamy spread made from ground chickpeas and sesame seeds. It originated in the Middle East and is an extremely popular dish in Middle Eastern cuisine. Traditional hummus is made from chickpeas, tahini, lemon juice, and garlic, but there are endless variations of the tasty spread.
How to Make Garlic Jalapeño Hummus
To get started, soak cashews overnight in cold water or in boiling water for 5 minutes. Boil chickpeas on the stove until all the shells are removed, then rinse and set aside. You’ll want to make sure the chickpeas and cashews are both cooled off before blending. This will ensure your hummus has a cool temperature. Add olive oil and diced garlic to a skillet and sauté for a few minutes. Next, add cashews, garlic, chickpeas, tahini, jalapeños, and water to a blender and blend until combined, then add the rest: chili sauce, avocado oil, cilantro, cumin, lemon juice, and salt. Blend all ingredients until creamy, then add to a bowl and serve.
Ways to enjoy this versatile dip:
- Slather it on warm pita bread, fresh vegetables, or crunchy crackers.
- Use it as a spread for sandwiches, wraps, or burgers.
- Top your falafel or salad with a generous dollop of hummus.
- Substitute it for mayonnaise in deviled eggs or potato salad.
- Serve it as a colorful and flavorful appetizer at your next gathering.
The spiciness level of this hummus depends on how much heat you prefer. For extreme heat, add five or more jalapeños.
This savory and spicy hummus is:
- Vegan
- Thick
- Creamy
- Velvety
- Savory
- Spicy
- Garlicky
- Perfect for dipping
- Ideal for snacking
Garlic Jalapeño Hummus
Ingredients
- 2 lemons
- 1 can chickpeas
- 8 cloves garlic
- 2 cups raw cashews
- 3 tablespoon water
- ⅓ cup ⅓ cup tahini
- 1-3 jalapeños
- ½ tablespoon chili sauce
- 2 lemons
- 8 garlic cloves
- ½ cup cilantro
- 1 tablespoon avocado oil
- 1 teaspoon salt
- 1 teaspoon cumin
Instructions
- Soak cashews in cold water overnight. If you don't have the time, heat cashews in boiling water for 1 hour.
- Using a small pot, boil chickpeas on the stove until shells are removed. Rinse with cold water and set aside.
- Dice the garlic cloves and heat in a skillet with olive oil. As you wait for the cloves, rinse the cashews and add them to blender or food processor.
- Add in chickpeas, tahini, jalapeños, and water and blend to a creamy paste. Scrape the sides as needed and add in chili sauce, avocado oil, cilantro, and cumin, squeeze juice from the lemons into the blender.
- Pour in a bowl and serve with crackers, chips, vegetable sticks, etc.
Looking for another great snack? Try my Savory Oven Roasted Chickpeas or my Vegan Chocolate Ganache Tarts.
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