Roasted Lime Jalapeno Hummus

Name: Roasted Lime Jalapeno Hummus
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Ingredients: 2 limes, cut in half; 3 to 4 Jalapeno peppers; 1 teaspoon high-heat cooking oil, such as walnut or grapeseed; 2 cups cooked chickpeas or 1 (15 oz) can, rinsed and drained; 2 cloves garlic; ¼ to ⅓ cup Tahini; 1 teaspoon fine sea salt; 3 to 4 tablespoon olive oil, optional; fresh cilantro leaves

User Reviews

4.8

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6 servings
Calories
152 kcal
Course
Appetizer, Snacks
Cuisine
American

Roasted Lime Jalapeno Hummus

Finn Russell

Report

Calling all lime lovers! This flavorful vegan hummus is made with roasted limes and jalapenos, making the lime flavor more intense and the jalapeno heat more mild. Gluten-free with an oil-free option.

Share:

I Made This!

Be the first!

Print

2 people printed this

Save this

Be the first!

Ingredients

Servings

2 limes, cut in half
3 to 4 Jalapeno peppers
1 teaspoon high-heat cooking oil, such as walnut or grapeseed *Omit for oil-free
2 cups cooked chickpeas or 1 (15 oz) can, rinsed and drained
2 cloves garlic
¼ to ⅓ cup Tahini
1 teaspoon fine sea salt
3 to 4 tablespoon olive oil, optional *Omit for oil-free; sub water
fresh cilantro leaves

Add to Shopping List

Instructions

Preheat oven to 425 degrees F. Line a small baking sheet with foil, and fold up the edges all the way around so that the foil will trap any lime juice that escapes. Place a piece of parchment on top of the foil.
If using oil, rub the jalapenos and the lime halves with the teaspoon of cooking oil. Otherwise, just make sure the skins of the peppers are dry. Place peppers and limes on the baking sheet with limes cut-side down. Roast for 20 to 25 minutes, flipping the jalapenos at the halfway point. If too much juice seems to be dripping from the limes, flip them cut-side up. Once the pepper skins are charred, remove the tray from oven. If you haven't already, carefully flip limes cut-side up, so as to retain as much juice as possible. Let limes and peppers rest on the baking sheet for 10 minutes.
Once cool enough to handle, peel the skin off the peppers. Slice off the stem ends and cut the peppers lengthwise. Use the knife to scrape out the seeds. Discard stems and seeds.
*See Notes about using a blender instead of the food processor.In the bowl of a food processor combine the chickpeas, garlic, ¼ cup tahini, salt, 2 of the peppers, and juice from 3 of the lime halves. (The limes will be very soft, and some of the pulp should come out along with the juice.) Process hummus until mostly smooth, about 1 minute. Taste and adjust seasonings, adding a third jalapeno, juice from the remaining lime, extra tahini, and/or salt as desired. Process for another minute. If using oil, drizzle about 3 tablespoon olive oil through the feed tube while processor is running. For oil-free, drizzle in water until desired consistency is reached.
Store hummus in an airtight container in the refrigerator until ready to serve. If serving immediately, transfer hummus to a bowl, drizzle with a tablespoon or two of olive oil, and top with fresh cilantro. Optional garnish: if you have a roasted jalapeno remaining, chop it and sprinkle on top.

Notes

Leftover hummus can be stored in the refrigerator for up to 4 days.
Nutrition calculations based on 6 servings, using ⅓ cup tahini and no olive oil.
Making hummus in a high speed blender:
Though hummus is often made with a food processor, you can use a blender for super creamy and fluffy hummus! You'll just need a bit more liquid to get the ingredients moving. Try using extra water or some of the aquafaba (liquid from a can of cooked chickpeas). To compensate for the extra liquid, taste and adjust seasonings as desired.