Roasted Jalapeño Hummus

My garden has given me a bounteous crop of spicy jalapeño peppers. Some I've used green and others I've let fully ripen into beautiful red beauties. I think I prefer my jalapeños fully ripened. They seem to have a better flavor - a little sweeter. Also, I love how pretty they are. I decided they would go well in a spicy hummus.

Hummus is a favorite in my house and I love making it because it so easy, delicious and healthy! This recipe takes a little more time if you count the time it takes to roast the jalapeños, but the time is well worth it, plus I don't think it's fair to count that time in because you can roast a bunch of peppers, keep them in the fridge, and use them in things all week if you'd like. That's what I do. Try adding them to salads, sauces, dips, sandwiches, nachos, tacos... there are many possibilities!

Before we get to the hummus recipe, here's a quick rundown on how to roast jalapeños in the oven. It's very easy and they're so delicious. Roasting them mellows out their spiciness and gives them a delicious flavor.

First, cut the peppers in half lengthwise and scrape out the seeds. If you want them super spicy, leave the seeds in, but be warned they are very powerful.
Place the peppers cut side down onto a baking sheet. Set oven to broil and place peppers on the top rack in the oven. Cook for approximately 7 minutes, but keep an eye on them. The skin will start to bubble and blacken, which is what you want. Don't over do it though or you'll burn the inner flesh of the pepper. Once the peppers are lightly darkened on the tops and bubbly, but not too burnt then you're done! Some recipes tell you to remove and discard the skins, but don't waste your time with this. When roasting other types of peppers, this might be something you want to do, but the skins of the jalapeños are nice and thin. It's also a little tedious trying to peal them and I have no patience for things like that. I use them with the skins on and no one seems to care. You can store your jalapeños in the fridge for up to a week in an airtight container.

Now that you've got some roasted peppers, it's time to grab your food processor and make some really amazing hummus!

Roasted Jalapeño Hummus:

2 cups cooked garbanzo beans
2 cloves of garlic
1 TB lemon juice
3 TB olive oil
2-6 slices roasted jalapeños (depending on how spicy you want it)
1/4 tsp salt
1/2 tsp cumin powder
2 drops pure lime essential oil
1 small drop pure cilantro essential oil

In your food processor, blend together everything except the jalapeños. Add and blend the peppers one at a time, tasting in between until you achieve the right amount of flavor and spice to your personal liking. Once everything is blended, you're done. I serve this with a bowl of tortilla chips and a bowl of salsa. It is always devoured. Yum! Delicious! I hope you enjoy it!

Shared at these blogs:

Allergy Free Wednesday at Tessa The Domestic Diva

Gluten Free Wednesdays at The Gluten Free Homemaker

Waste Not Want Not at Poor and Gluten Free

Gluten Free Fridays at Vegetarian Mama
BFF Open House at The Answer is Chocolate 
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Silver Pennies Sunday at Finding Silver Pennies
Independence Days Challenge at Simply Living Simply
Super Sunday Link Party at Who Needs A Cape?
Creative Home & Garden Hop at Little Homestead On The Hill
Clever Chicks Blog Hop at the Chicken Chick 
Manic Monday at Serendipity & Spice
Craftastic Monday at Sew Can Do
Monday Funday at Lines Across
Mostly Homemade Mondays at Homegrown & Healthy
What'd You Do This Weekend at Tumbleweed Contessa
Tuesdays with a Twist at Stone Cottage Adventures
The Backyard Farming Connection
Rock N Share at The Shady Porch
Treasure Hunt Thursday at From My Front Porch To Yours 
Lovely Ladies Link Up at Life With The Crust Cut Off 
Feature Friday at Blissful and Domestic 
The HomeAcre Hop at Black Fox Homestead 
From The Farm Blog Hop at Sunny Simple Life
Farmgirl Friday at Deborah Jean's Dandelion House
Down Home Blog Hop at Tilly's Nest