From “28 Days to Health”
A not too spicy hummus that will have you coming back for more. Homemade hummus can be tricky, but this recipe will have you saying “Yum” in no time.
Sweet Jalapeno Hummus
1 can rinsed and drained chickpeas
1/4 cup tahini (This is optional, but tahini definitely makes it more authentic)
1 1/2 Tbsp agave nectar
1/3 cup olive oil
1/4 tsp salt
1/4 tsp pepper
3 Tbsp ice water
Cut jalapeno in half. Remove the seeds. Place under your broiler until browned in places. Quickly remove and place in a Ziploc baggie for about 10 minutes. This roasts the jalapeno, making it more flavorful and soft. You can choose to use the all or half of the jalepeno. It’s up to you.
Rinse chickpeas and pull of any pea shells that are easily removed. Place these in blender or food processor and puree until relatively smooth. Add in the tahini (if using), agave nectar, and jalapeno. Blend until smooth (scrape the sides if necessary). Stream in your olive oil while food processor is still running and continue to blend until smooth. Add salt and pepper, blend, taste, and season according to your taste. Last, turn back on your processor and stream in the ice water until completely smooth. This gives it such good consistency. Scoop out and serve!
Use carrot sticks, celery, healthy chips, or brown rice tortillas. You can cut the tortillas into strips, spritz with olive oil and salt, bake at 425 until slightly crispy. Enjoy!