Jalapeno Hummus

This traditional Jalapeno Hummus is a delightful twist on the classic Middle Eastern dip, combining the creamy texture of chickpeas with the spicy kick of jalapeno peppers. Made without a food processor, this recipe allows you to enjoy a homemade hummus that is both flavorful and satisfying. Perfect as a dip for vegetables or pita bread, it meets vegan and gluten-free dietary requirements.

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
• 1 teaspoon paprika
• Salt to taste

Instructions:

1. In a large mixing bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some texture.
2. Add the finely chopped jalapeno peppers to the mashed chickpeas, mixing well to incorporate.
3. In a separate small bowl, whisk together the lemon juice, olive oil, ground cumin, paprika, and salt until well combined.
4. Pour the lemon-olive oil mixture over the chickpea and jalapeno mixture, stirring until everything is evenly coated.
5. Taste and adjust seasoning if necessary, adding more salt or lemon juice to suit your preference.
6. Transfer the hummus to a serving bowl and drizzle with a little extra olive oil and a sprinkle of paprika for garnish.
7. Serve with fresh vegetables, pita bread, or as a spread on sandwiches.