1/2TBSPsugar(optional; adjust if needed to control heat)
fresh chopped cilantroto taste
Cooking canned chickpeas is my favorite hack for ULTRA creamy hummus! Drain and rinse your beans then add to a medium saucepan with 1/2 tsp baking soda. Pour in water until water line is about 1-2 inches above the chickpeas and set to boil on high. Boil for 20 minutes, tossing in 2 cloves of garlic in with it after 10 minutes.
While the chickpeas boil, start your salsa. Slice the stems off the peppers and cut in half lengthwise. Scoop out the seeds/membrane with a spoon or gloved fingers if needed. Cut peppers into strips and finely mince. Place in a small bowl with remaining ingredients (and any jalapeño seeds you want to add back in for extra heat) and allow to marinate.
Pour chickpeas and garlic into a fine mesh strainer and drain. You can remove any skins that may have popped off if you'd like but it's totally optional!
In a trusty food processor or high-powered blender, add chickpeas, lemon juice, sea salt, cayenne, cumin, and olive oil. Blend well.
Scrape down the sides if needed, and add tahini and ice water. Continue blending until hummus is delightfully creamy. Feel free to add any extra tahini or ice water if needed to thin the hummus. Next any extra seasoning to taste (I always dive in with a carrot or pita wedge to taste test) and scrape into a bowl for serving.
Drain the liquid (we only needed it to marinate the peppers), then place a pile of jalapeño goodness in the center of your hummus. Drizzle hummus with olive oil, sprinkle with paprika, and dive in with your favorite veggies and pita!
* My backyard jalapeños are usually about 2 inches long. Buying them at the grocery store? Aim for 2-3 medium peppers.The jalapeño salsa can be fiery with a capital F-I-R-E if you're so inclined. The more seeds you allow into the salsa, the spicier it will be. My garden has really fiery peppers so I opted for a spoonful of sugar in the salsa to calm things down a bit. Feel free to make your salsa as spicy or as mild as you'd like so by all means, adjust to taste.I had some jarred garlic on hand and added little drizzle over the top of my salsa and hummus. Feel free to follow suit if you're also a garlic fiend! You could also sauté fresh minced garlic in a little olive oil and use it for drizzling on top.Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!