Tuesday, July 19, 2011

Spicy Jalapeno Hummus


    1 15.5-ounce can chickpeas, rinsed
    2 tablespoons juice from jar of pickled jalapenos
    1/2 cup pickled, sliced jalapeno (start by adding half then add more to taste)
    2 tablespoons tahini
    2 tablespoons extra virgin olive oil
    2 garlic cloves
    1/2 teaspoon ground cumin
    1/2 teaspoon paprika
    pinch kosher salt


In a food processor, puree all of the ingredients. Test it, you may want more Jalapenos. You may want to add more jalapeno jar juice in order to attain your desired consistency. Transfer to a bowl.  Drizzle with a bit of olive oil and sprinkle with paprika and garnish with a slice of jalapeno.

Recipe and Photos by Laura Spear
Bon Appétit,

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