This simple vegan pepperoncini hummus requires just four ingredients (plus s + p). Chickpeas are blended until smooth along with pepperoncini juice, tahini, salt, and pepper. Then, chopped pepperoncini are folded into the mix. This tangy, slightly spicy hummus is excellent slathered over crusty french bread.
This pepperoncini hummus is brought to you by…
Seriously, it is.
I’ll spare you all the boring details, but long story short:
We’ve been doing gentle sleep “training” with Sloane these past few weeks.
All was going swimmingly until we hit what’s known as the “extinction burst”. Since then, all hell has broken loose. Last week, Sloane was peacefully going down for naps and bedtime, rolling over and soothing herself to sleep with barely a peep. This week, she’s fighting, tooth and nail, with the fiercest determination.
I’m exhausted, she’s exhausted, my untamed hair looks like like I’ve been electrocuted, I’ve hardly worn a lick of makeup all week, and I’ll be damned if a proper meal has been cooked.
The one thing keeping me going: this hummus.
It takes all of 10—maybe 15—minutes to prepare (but seriously, if you’re in the same mommy zombie time zone as me, you’ll no doubt whip it together in five flat).
And it requires just four ingredients plus salt and pepper.
Best of all? It’s delicious.
Its tangy, vinegary, slightly spicy bite will allow you to make peace with minorly icky things. Minorly icky things like sleep deprivation, dark circles under your eyes, and slowly deteriorating personal hygiene.
Only kidding about that last one… sort of.
But in all seriousness, this hummus is my new favorite. Even more beloved than this pickle hummus I shared with you a few weeks back.
To make it, you’ll chuck (because sleep-deprived moms don’t have time to “toss”) the following into a food processor:
Give it all a whirl until it’s suuuuuper smooth and cloud-like (because hey, when there’s no time for dreams, at least there’s dreamy hummus).
Then, stir in a whole heap of chopped pepperoncini.
Finally, smooth that pepperoncini hummus into a pretty bowl, top, and get dipping.
Or heck, skip the bowl, grab a spoon, and go wild.
- 1 15-ounce can of chickpeas, drained and rinsed
- 1/4 cup pepperoncini juice, straight from the jar
- 2 tablespoons tahini
- 1/4 teaspoon sea salt or to taste
- Freshly ground black pepper, to taste
- 1/2 cup jarred pepperoncini rings, chopped*
- Add the chickpeas, pepperoncini juice, tahini, sea salt, and black pepper to a food processor or high-powered blender. Process for 2-3 minutes or until completely smooth.
- Transfer the hummus to a small bowl, add the pepperoncini to the bowl, and stir to incorporate.
- Serve alongside a snack pairing of your choice, and refrigerate leftovers.