Recipe: Roasted Garlic and Jalapeno Pepper Hummus

Now that summer is rolling full force here in Atlanta, I have been trying to eat lighter foods.  I really enjoy the oven and roasting all sorts of items but too often, in the summer month, it is simply to much.  Since taking back to back vacations, I have been working a lot at the jobby job, so I have been searching for some nice ways to make healthy meals for my "lunches".

Welcome hummus, a perfect solution.



Today, I even have a recipe to share, roasted one!  I was in the food for a bit of heat but wanted to be able to share the hummus with other folks so I needed to temper it a bit.  This is what I came up with (nothing unique but certainly tasty and easy):

Roasted Garlic and Jalapeno Hummus

1/2 of a jalapeno pepper (chopped)
15 oz of chic peas
4 cloves of garlic (chopped)
2 tablespoons of oil
1 tablespoon of lemon juice
1 tablespoon of water
1 teaspoon of salt
1 teaspoon of cumin seeds
1 teaspoon of smoked paprika
1 teaspoon of tahini

Pre-heat the oven to 450 degrees.  In a baking dish, place 1 tablespoon of oil with the cumin seeds, garlic, and jalapeno pepper.  Bake for about 5-8 minutes or until the garlic is beginning to turn golden in color.

In a blender, combine the chic peas, 1 tablespoon on oil, tahini, paprika, salt, water, and lemon juice and puree until relatively smooth.  If the blender gets stuck, add more water, a teaspoon at a time to loosen the mixture.

Once the garlic and jalapeno is finished roasting, add it to the blender with the chic peas and puree until smooth (or desire constancy).


This made about a weeks worth of vegetable wraps for me at work.  It was incredible and I was able to share some too.  It had a slight heat without being to much more people.  I spread a thick layer of hummus on a tortilla, topped it some some great fresh vegetable and balsamic vinegar.  They made amazing and easy wraps to take to work!