This pickled jalapeño hummus is super smooth, zippy, and tangy with a slow-warming kick of heat. Slather it on toast, crackers, or your favorite veggies!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Dip, Sauce
Cuisine: Mediterranean
Keyword: gluten-free, grain-free, vegan
Servings: 6
Author: Ashley
Ingredients
1 ((15-ounce)cangarbanzo beans, drained and rinsed
¼cuppickled jalapeño juice, straight from the jar*
1 ½tablespoonstahini
¼teaspoonsea salt
½cuppickled jalapeños, roughly chopped*
Instructions
For extra creamy hummus, remove the skins from the garbanzo beans by "popping" them between your pointer finger and thumb. Discard the skins.
Add the beans, jalapeńo juice, tahini, and salt to a food processor. Process for 2–3 minutes, or until completely smooth.
Transfer the hummus to a small bowl, and stir in the pickled jalapeños.
Top as desired. I like to add a drizzle of olive oil, freshly ground black pepper, more chopped pickled jalapeños, and even a few slices of fresh jalapeño.
Serve alongside veggie sticks, crackers, sliced bread, etc.
Refrigerate leftovers for up to 5 days.
Notes
*Use "mild" jalapeños for less of a kick and regular jarred jalapeños for a zippier, spicier hummus.