Spicy Jalapeno Hummus. The perfect spicy snack to feed a crowd!
Let me start out with a joke that I told Trevor the other day. Ready? It’s a good one.
Me: Trevor, what does a nosey jalapeño do?
Trevor: I don’t know. What?
Me: It gets JALAPEÑO business. Get it??
Ok, so that was a super lame joke, (I swear I’ll never tell another one again) but it is relevant to this post, because today I have some hot, Hot, HOT and spicy jalapeño hummus for you. As Rachael Ray would say…YUM-MO. One whole jalapeño is added to my all time favorite traditional hummus. It makes for one spicy snack, and when it’s paired with cool, crisp veggies, it’s a perfect combination. Whip this up quick with your strongest food processor or Vitamix and you’ll have the thickest, creamiest, spiciest jalapeño hummus yet.
Trevor and I LOVE everything spicy. He adds red pepper flakes or cayenne to just about anything and we always request our dishes to be extra spicy when we go out to restaurants. This hummus is no exception. You’ve been warned.
I’m a grazer. By that, I mean I’d much rather snack constantly throughout the day, than sit down and eat three big meals. Hummus is the perfect fix; snack on it with fresh pita bread, crunchy tortilla chips, salty pretzels or crisp veggies. The dipping vessel possibilities are endless. I LOVE adding roasted red peppers with cayenne, or making it sweet by adding pumpkin. The creative combinations you can mix together are so endless that I will never tire of it, but adding raw jalapeños is definitely one of my favorites.
It’s healthy too, so there’s no need to feel THAT guilty when I find myself licking the bottom of the once full container…right? It’s a great light option to serve a crowd and it’s a perfect no-allergen solution; it’s vegan and gluten free!
This jalapeño hummus takes, max, from start to finish, 10 minutes to make and it’s soooo creamy. Dump everything into your Vitamix and let it go! I think the combination of very little liquid, plus the power of the Vitamix is what really makes this the thickest, creamiest hummus. Whip it up before work, and let the flavors really meld together during the day, so it’s ready to serve up after work. Prep your veggies and other dipping vessels before, too, so you’re really ready to go!
Trevor and I love nothing more than hosting, but with two full time jobs, it’s often hard to make everything we want when we only have a couple of hours before people show up. This hummus is the perfect make ahead option for people to snack on, while other appetizers and food are being prepared.
Make this jalapeño hummus for your next gathering, and your guests will definitely be coming back for more!
What are your favorite hummus creations? Show me the yummy!
- 1 (15 oz) can chickpeas undrained
- 1 (15 oz) can chickpeas drained and rinsed
- 1 tablespoon extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 jalapeño deseeded if desired*
- 2 cloves garlic peeled
- 3 tablespoons sesame seed
- 1 teaspoon cumin
- salt to taste
- Combine all ingredients in Vitamix, excluding salt.
- Set the program to Frozen Desserts.
- Once the Frozen Dessert cycle is complete, add salt to your liking.
- Refrigerate until chilled and serve with pita bread, tortilla chips, or veggies such as bell peppers and carrot chips!
If you like spicy, I would recommend using the whole jalapeño, although the spice level may vary from pepper to pepper. It's best to start with part of the jalapeño and add more until desired spiciness is reached. If you don't like too much spice, slice the jalapeño lengthwise and deseed the pepper using a spoon. If you don't own a Vitamix, blend all ingredients together using a powerful food processor until smooth.