Roasted Jalapeño and Avocado Hummus
Roasted Jalapeño and Avocado Hummus is a deliciously creamy and healthy hummus with a little kick of roasted jalapeno.
Servings 6 servings
Calories 269kcal
Ingredients
- 3 whole jalapeños
- 15 ounces garbanzo beans drained, reserve liquid
- ½ avocado
- ½ cup tahini
- ½ lemon juiced
- 4 cloves garlic peeled
- 1 teaspoon sea salt
- 1 handful fresh cilantro
- smoked paprika
- olive oil optional garnish
Instructions
- Preheat oven to 425º F.
- Place whole jalapeños on a baking sheet, and roast at 425º F 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.
Notes
Servings may vary depending on how much you eat at one time
Nutrition
Calories: 269kcal | Carbohydrates: 27g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 402mg | Potassium: 422mg | Fiber: 7g | Sugar: 4g | Vitamin A: 145IU | Vitamin C: 18.9mg | Calcium: 71mg | Iron: 3.2mg
