This post for Roasted Jalapeño and Avocado Hummus has been sponsored by Boulder Canyon Authentic Foods. All thoughts and opinions are my own.
Roasted Jalapeño and Avocado Hummus is a deliciously creamy and healthy hummus with a little kick of roasted jalapeno.
It’s a great appetizer to start off the New Year in a healthier way.
Are you interested in better-for-you snacks, healthy lifestyle, family, the great outdoors, and travel?
Then you’ll want to try Boulder Canyon chips, which are made with unique oils like olive, avocado, rice bran, sunflower, and coconut.
Just three ingredients & delicious flavors
Several of the chips are made with only three ingredients.
Boulder Canyon chips have satisfying, delicious flavors, like Roasted Jalapeno Rice Bran Oil Kettle Cooked Potato Chips • Malt Vinegar & Sea Salt Avocado Oil Canyon Cut • and Sea Salt Olive Oil Kettle Cooked Potato Chips • plus many more. Checkout the different flavors on their website.
New look coming soon
I’m also excited to announce that Boulder Canyon chips have a new look coming soon! The new look will feature new packaging, a new logo, and more, and will launch mid-January.
Did you notice the stickers on the packaging that announce the new look?
With the new look, they’ll still have the same great taste and hearty crunch people know and love!
Boulder Canyon chips are a smarter choice in snacking. They have no trans fats, are Kosher, gluten-free, etc. when applicable. While many Boulder Canyon products are allergen friendly, vegan, etc., it’s important to pay close attention to ingredients and dietary labels because not all products fall under all of these categories.
Have you ever made your own hummus? If you haven’t, I’d say it’s time you tried it!
Homemade hummus is so much fresher and more flavorful than the store-bought ones.
Hummus and chips pairing
I made this Roasted Jalapeño and Avocado Hummus to go specifically with the Boulder Canyon Roasted Jalapeno Rice Bran Oil Kettle Cooked Potato Chips. They are a match made in heaven.
Spicy crunchy chips with a creamy kickin’ hummus. They are the perfect combination for better-for-you snacking. They also make a great dish on a big game day spread. And, you know I’ll be watching the big game soon!
It couldn’t be easier to make, either. Once the jalapenos are roasted, simply whirl everything together in a food processor or blender and it’s ready in just a few minutes.
What is tahini?
Tahini is simply a condiment, like a nut butter, made from toasted ground hulled sesame seeds. It’s similar to peanut butter, both in texture and flavor. Tahini is used in Eastern Mediterranean cuisine, the Middle East, as well as parts of North Africa.
I like to buy my tahini in glass jars. That way I can heat it up in the microwave (just be sure to remove the lid).
Tahini will separate, the oil rises to the top, just like natural peanut butter. So, if you microwave it, melting it just a bit, it makes it easy to stir and reincorporate those oils back into the sesame seed paste.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
If you like seeing my recipes, connect with me on your favorite social media channel for recipes, photos, and much, much more:
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Remember to look out for Boulder Canyon’s new look, and be sure to post comments and photos and share with others so everyone can enjoy the hearty crunch!
Oh, and hop over to their Facebook page, where they’ll be offering giveaways and featuring the new brand look! #snackboulder
Roasted Jalapeño and Avocado Hummus Recipe
Roasted Jalapeño and Avocado Hummus
- Place whole jalapeños on a baking sheet, and roast for 16-20 minutes, flipping jalapeños halfway through cooking, until jalapenos are browned and blistered looking.
- Place hot roasted jalapeños in a glass bowl, and cover tightly with aluminum foil to steam for a 10 minutes. Carefully peel away skin and remove seeds and membranes of jalapenos.
- Combine roasted peeled jalapenos, drained garbanzo beans, ¼ cup reserved liquid from beans, avocado, tahini, lemon juice, garlic, and salt in the bowl of a food processor.
- Cover and blend until smooth and creamy, scraping down sides as necessary.
- Add in the handful of cilantro, and pulse to evenly distribute flecks of cilantro throughout the hummus.
- Garnish with smoked paprika and olive oil, if desired.
- Serve Boulder Canyon Roasted Jalapeno Rice Bran Oil Kettle Cooked Potato Chips, or any of their other delicious chips.
- Leftovers keep in the fridge, tightly covered for up to 1 week.