This jalapeño hummus is flavored with cumin and curry powder. Sure to liven up any appetizer table!
Ingredients
- 1 cup canned chickpeas
- 0.33 cups canned jalapeño pepper slices , juice reserved
- 3 tablespoons tahini
- 3 cloves garlic , minced
- 2 tablespoons lemon juice
- 0.5 teaspoons ground cumin
- 0.5 teaspoons curry powder
- crushed red pepper to taste
Instructions
-
1
Place chickpeas, jalapeño peppers and reserved juice, tahini, garlic, and lemon juice in a blender or food processor; season with cumin, curry powder, and crushed red pepper. Blend until smooth.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Onion and Mushroom Scrambled Eggs
A recipe inspired by a local brunch restaurant. The Boursin cheese gives the omelet an incredible creaminess. A great brunch/breakfast dish. I prefer a blend of mushroom varieties and I like to serve this with toast.
How to Make Cheese Sticks
These twist cheese sticks are easy and cheesy. This super simple recipe uses frozen puff pastry so there's no dough to make. They're very cool for entertaining.
Panzanella Panini
I made this sandwich by combining my 2 favorite sandwiches, and salad, together. The result was delicious!