Jalapeño Hummus
Directions
- 1Preheat the oven to 180°c (fan assisted)/390°f/gas 6. Chop the top from the bulb of garlic, drizzle with olive oil, wrap in foil and roast for 35-40 minutes until soft.
- 2Meanwhile, burn the jalapeños over a gas flame until the skin is blackened. Allow to cool, chop off the stem and scrape off the skin.
- 3Combine chickpeas, coriander, tahini, cumin, lemon juice, salt, pepper in a food processor. Add the roasted garlic and jalapeños (adjust amount depending on spice preference).
- 4Blitz the mixture, adding olive oil in a thin stream until smooth and creamy. Adjust seasoning to taste.
- 5Serve with warm bread, topped with olive oil, sliced jalapeños and fresh coriander.
Ingredients
- 1 garlic bulb
- 0 extra virgin olive oil
- 3 jalapeños
- 400 g can chickpeas, drained & rinsed
- 15 g fresh coriander
- 1 heaped tbsp tahini
- 0.5 tsp cumin
- 0.5 lemon juice
- 0 salt
- 0 freshly ground black pepper
- 0 sliced jalapeños
- 0 coriander
Equipment
ovenfoilgas stovetongsfood processor
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