Jalapeno Hummus

This traditional Jalapeno Hummus is a creamy, flavorful dip that combines the earthiness of chickpeas with the bright zest of lemon juice and the spicy kick of jalapeno peppers. Made without a food processor, it’s a delightful spread perfect for appetizers or snacks. This recipe is also vegan, gluten-free, and packed with protein, making it a healthy choice for any gathering.

Ingredients:

• 2 cups canned chickpeas, drained and rinsed
• 2-3 jalapeno peppers, finely chopped (adjust to taste)
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 1 teaspoon ground cumin
• Salt to taste
• Water as needed

Instructions:

1. In a large mixing bowl, mash the drained chickpeas using a fork or potato masher until mostly smooth, leaving some texture for a rustic feel.
2. Add the finely chopped jalapeno peppers, lemon juice, olive oil, ground cumin, and salt to the mashed chickpeas.
3. Mix the ingredients together thoroughly until well combined. If the mixture is too thick, gradually add water, one tablespoon at a time, until you reach your desired consistency.
4. Taste and adjust seasoning, adding more salt or lemon juice if desired.
5. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil on top for garnish. Serve with pita bread, vegetable sticks, or as a spread.