Roasted Garlic & Jalapeno Hummus (Freebie!!)


OK, so I know hummus has been around for hundreds of years, but it is new to me. I’m not counting this as one of my 80 dishes, so this is just a freebie cuz I like you guys so much 🙂

According to my trusted sources (ahem, Wikipedia), Hummus has been around pretty much forever, give or take a century or two. It is a popular Levantian food, meaning it originates in the Levant region which today consists of Cyprus, Israel, Jordan, Lebanon, Syria, Palestine, and part of southern Turkey.

Hummus means “chickpea” in Arabic and that is the main ingredient in hummus. The basic recipe for hummus is chickpeas, sesame, lemon, and garlic. Over time, the recipe has evolved and now you can see many types of hummus in kitchens and in the market. The best part is that hummus is actually really healthy. It is high in iron and vitamin C; it is a good source of folate and vitamin B6; it is a good source of dietary fibers and amino acids.  It seems it would have been a great thing for me to eat when I was preggo, but too little too late on that one.

I tried hummus a long time ago and I didn’t like it at all. Just last weekend, I tried some homemade hummus at a farmer’s market in Half Moon Bay, CA and was floored. It was so good! It was creamy and light and the flavor was really good. The girl who made the hummus told me that the homemade makes all the difference, that the lack of preservatives really makes for a superior product

That’s it, I was set. As soon as I got home, I went to the store and gathered up some ingredients, determined to make my own hummus. I like to think it was a success! Next time, I will probably add more jalapenos or maybe even just experiment with different add-ins.


1 15oz can chickpeas, drained
1 head of garlic, roasted
1-2 jalapenos (depending on your tolerance), diced. It doesn’t have to be small, the blender will just mix it up anyway.
Juice from 1/2 lemon
2 Tablespoons Tahini
1 teaspoon salt4 tablespoons olive oil
1/4 cup warm water

Slice off the top of the head of garlic so the cloves are exposed, about 1/4 inch or so. Wrap in foil with some olive oil and put in a 375 degree oven for an hour. Let cool. (Seriously, you will burn your fingers. Don’t ask me how I know this.)

Put all the ingredients in a blender (take the cloves of garlic out of the bulb first) and blend until everything is combined and the consistency is to your liking. My Vitamix was perfect for this. If it is too thick, you can add more olive oil.

Serve with pita, pita chips, or veggies.  I used pita chips, which I like, but I think next time i’ll either try a different brand or make my own because I used Stacey’s and they were not great. Plus the whole bag was pretty much broken when I first bought it and I’ve heard from others that has been their experience as well.

Anyway, I hope you like this recipe and if you happen to spill some on your dress before a big night out, make sure to have a big Christmas bow available to cover it up!

“Hummus. I got the hummus….”                          “Alright fine, I’ll be politcal.”
“What are you supporting?”
“Duh, Christmas!”


One thought on “Roasted Garlic & Jalapeno Hummus (Freebie!!)

  1. Pingback: 100 (ish) Calorie Snacks | Food on the Table

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s