Who doesn’t love the creamy richness of hummus? This flavourful version kicks up the heat making it a wonderful snack and perfect spread for wraps and sandwiches. Serves 8
1 (19 oz) can chickpeas
¼ cup tahini
4 cloves garlic, minced
½ - 1 jalapeno, chopped (use your preference for spice)
1 tsp olive oil
1 lemon juiced or ⅓ cup lemon juice
2-4 Tbsp of water, if needed
Pinch of smoked paprika for garnish (optional)
1. For a gentler garlic flavour, sauté the garlic and jalapeno with 1 tsp olive oil.
2. Add all ingredients (excluding smoked paprika) into the food processor.
3. Blend until you have the consistency you’re looking for. I prefer my hummus not to be perfectly smooth. If needed add 2-4 Tbsp of water.
4. Garnish with a pinch of smoked paprika and enjoy!
I love this hummus. It’s a great basic recipe and a lifesaver if you need to make something quickly for guests. If you prefer a more traditional hummus, simply leave out the jalapeno and add ½ tsp of cumin.
For a kick of smoky heat, try substituting 2 tsp of pureed chilies in adobo sauce for the jalapeno.
Recipe and photos by: Lindsay Buchanan, RD