Hummus with Jalapeno
A Latin twist on the classic Mediterranean hummus starts with fresh chickpeas blended with roasted jalapenos, garlic infused oil, fresh lime juice, cumin, coriander, cilantro, and roasted garlic. We then garnish with fried chickpeas and queso fresco and serve with toasted Pretzilla Bites.
Ingredients
- 2 cans (15 ounce) Chickpeas, Drained and Rinsed
- 4 Tbsp. Garlic Oil
- 3 Tbsp. Lime Juice
- 2 Tbsp. Roasted Garlic
- ½ tsp. Ground Cumin
- ½ tsp. Ground Coriander
- 1 tsp. Kosher Salt
- 2 Tbsp. Roasted, Peeled, Diced Jalapeno
- 2 Tbsp. Chopped Cilantro
- 24 each Pretzilla Bites
- 1 pinch Ancho Chili Powder
- 1 Tbsp. Chickpea Crisps
- ½ Tbsp. Queso Fresco Crumbles
Preparation
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Combine chickpeas, garlic oil, lime juice, roasted garlic, cumin, coriander and salt in a food processor. Blend until smooth. Scrape down sides as needed.
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Preheat oven to 350°F.
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Transfer chickpea mixture to a mixing bowl and fold in roasted jalapeno and chopped cilantro using a rubber spatula.
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Place Pretzilla Bites in a single layer on a baking sheet and bake 5-7 minutes until lightly toasted.
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Transfer hummus to a serving dish and garnish with ancho chili powder, chickpea crisps, and queso fresco crumbles.
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Serve with toasted Pretzilla Bites.
Chef's Tip
For roasted garlic and garlic oil: Add peeled garlic cloves to a saucepan and cover with vegetable oil. Cook garlic on very low heat 1 hour, until garlic is light golden brown and very tender. Strain mixture and reserve oil and roasted garlic in refrigerator up to 3 weeks.
