Are you ready to elevate your snacking game? This Spicy Charred Jalapeno Hummus with Chickpea Salad is a delightful twist on the classic hummus recipe.
The fiery jalapenos add a smoky kick to the creamy hummus, while the chickpea salad provides a refreshing and crunchy contrast.
Let’s dive into the details of this delectable recipe:
- 1 cup dried chickpeas
- 1 tsp baking soda
- 1/4 cup tahini
- Juice of 1 lemon
- 2 cloves garlic, peeled and finely diced
- 1/2 tsp salt
- 2 tbsp olive oil
- 3 jalapenos
- 1/2 cup dried chickpeas
- 1/2 tsp baking soda
- 1 cucumber
- 1/2 red onion
- Olive oil
For the Hummus:
- Start by soaking the dried chickpeas in water overnight. Drain them, then place them in a large pot and add the baking soda. Cover them with at least 3 inches of water.
- Bring the chickpeas to a boil, skimming the surface as needed. Reduce the heat to medium-low, partially cover, and simmer until the chickpeas are tender and completely falling apart (usually around 45-60 minutes). Drain and set them aside to cool.
- On a gas stovetop, char the 3 jalapenos directly on the burner by turning the flame to medium-high. Rotate the peppers until they are completely blackened.
- Immediately place the charred jalapenos in a bowl and cover it tightly with plastic wrap to steam. Let them sit for 15-20 minutes, then remove the tops and seeds from the peppers (you can leave the charred skin on if you prefer).
- In a food processor, combine tahini and lemon juice. Process until the mixture becomes very light and thick (about 3-4 minutes), scraping down the sides and bottom as needed to ensure complete emulsification.
- Add in the diced garlic and salt, processing until well combined. While the processor is running, drizzle in the olive oil and 1 tablespoon of water.
- Gradually add 1/4th of the cooked chickpeas and blend for 2-3 minutes until the mixture is smooth. Scrape the sides and bottom of the processor. Repeat this process with the remaining chickpeas in 3 more batches.
- Finally, add the charred jalapenos and blend for another 3-4 minutes until the hummus is completely whipped and smooth. Add more water if it’s too thick.
For the Topping:
- Soak the dried chickpeas in water overnight. Drain, then put them in a large pot and add baking soda. Cover with at least 3 inches of water.
- Bring the chickpeas to a boil, skimming the surface as needed. Reduce the heat to medium-low, partially cover, and simmer until the chickpeas are tender (usually around 35-40 minutes). Drain and set aside to cool.
- Slice half of the cucumber into thick slices for dipping. Finely dice the other half of the cucumber. Also, finely dice the red onion.
- In a large bowl, combine the diced cucumber, red onion, and chickpeas. Drizzle with olive oil and season with salt and pepper. Toss the mixture to ensure even dressing.
- Dollop a generous spoonful of the spicy charred jalapeno hummus into a bowl.
- Top the hummus with the chickpea salad mixture.
- Drizzle a bit more olive oil over the salad for extra richness.
- Add cucumber slices for dipping and garnish with a small handful of fresh arugula.
1. Can I use canned chickpeas instead of dried ones?
While using canned chickpeas is convenient, the dried chickpeas, when soaked and cooked properly, add a unique flavor and texture to this recipe. You can certainly use canned chickpeas if you’re short on time.
2. How spicy is this hummus?
The spiciness of the hummus can be adjusted by varying the number of jalapenos you use. Three jalapenos as per the recipe will give you a moderately spicy kick. You can reduce or increase the quantity to suit your taste.
3. Can I make this hummus in advance?
Absolutely! This hummus can be prepared in advance and stored in an airtight container in the refrigerator for up to a week. It might even taste better as the flavors meld together over time.
Enjoy this Spicy Charred Jalapeno Hummus with Chickpea Salad as a dip, spread, or a delightful snack. It’s a perfect combination of heat, creaminess, and freshness that will impress your taste buds and guests alike.