Confession: I LOVE hummus. So much so that I currently have three different kinds in my refrigerator – and I live alone. I’ve been known to eat it by the spoonful or use it as dressing in a salad. My hummus love knows no bounds.
One of my favorite things about it is its versatility. No chickpeas on hand? No problem – with hummus the rules are meant to be broken. How do I know this? Because there isn’t a single chickpea in this recipe and it’s still delicious!
I almost said that I can’t think of another recipe that you can switch out the main ingredient (chickpeas) and still call it by the same name. Then I realized that changing the type of flour you use to make a cake doesn’t change the fact that it’s cake. So, yeah. Not the brightest thought I’ve had, but it doesn’t change any of my above love for hummus.
So, what makes this hummus so special? Roasted jalapeño. It adds so much flavor. You could definitely use raw, which is how I’ve made it in the past, but roasting it just adds that extra something. It’s an additional step, but it’s totally worth it.
I wish I could take the credit for this creativity, but the credit belongs to Sarah at Making Thyme for Health. If you haven’t checked out her site, I highly recommend it. She has great plant-based recipes for almost every type of cuisine.
Many people believe that olive oil and hummus go hand in hand, but this recipe proves that doesn’t have to be the case.
While I’m a firm believer that healthy fats, including heart-healthy extra-virgin olive oil, are an important part of a healthy diet, I realize that every body is different. So if you can’t have oil for some reason, or you just don’t feel like it, this recipe is absolutely doable without the oil. I’ve made it both with and without and I assure you it’s just as flavorful and delicious without.
If you’re sensitive to spicy foods you can omit the jalapeño, but I would increase the smoked paprika to 1 tsp to add a little more flavor.
Also, let me know what you put it on. I’m seriously considering adding it to tacos next.Print
A spicy, creamy hummus made with protein-rich black-eyed peas and roasted jalapeño.
- 2 (15oz) cans black-eyed peas, organic if possible, drained and rinsed
- 1/4 c lemon juice
- 1/4 c tahini, organic if possible
- 2 garlic cloves, peeled
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1 tsp cumin
- 1 jalapeno
- 1/4 cup fresh parsley (for garnish)
- optional: 2-3 tbsp extra virgin olive oil
- Place washed jalapeño on a lined baking sheet and broil in the oven for 6-8 minutes, turning with tongs halfway through. You want it to blister but not be completely charred. Remove from the oven and let cool. Once cooled, remove the outer skin from the jalapeño (it should remove easily with your fingers), as well as the stem and seeds and roughly chop the jalapeño.
- Meanwhile, add the garlic cloves to the food processor and process until finely chopped.
- Add the lemon juice, tahini, black-eyed peas, roughly chopped jalapeño, smoked paprika, salt, and cumin to the food processor and process until smooth.
- If using olive oil, add it slowly while processing.
- Top with fresh parsley