Pickled Jalapeño Hummus
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!
gluten-free, grain-free, vegan
garbanzo beans, drained and rinsed
pickled jalapeño juice, straight from the jar*
pickled jalapeños, roughly chopped*
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.
*Use "mild" jalapeños for less of a kick and regular jarred jalapeños for a zippier, spicier hummus.