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Jalapeno Hummus


1 can garbanzo beans
2 jalapeno peppers
2 tbsp toasted sesame seeds
2 cloves garlic
3 tbsp olive oil
1/2 cup plain yogurt
1 tsp ground cumin
1 tsp chili powder
salt and pepper to taste


To make the hummus, first roast your jalapeno peppers over an open flame to blister the skin. Blistering the skin means to actually burn the skin of the pepper over an open flame. Then, place the blistered peppers in a plastic bag while still hot and set aside. This allows them to steam a bit making it easier to remove the skin.

Then, in a food processor, add the olive oil, sesame seeds, and garlic and combine to make a smoothe paste. Add the yogurt and combine some more. Add the garbanzo beans along with the rest of the spices and blend until smooth. You may need to add a bit more olive oil or yogurt if the hummus is too thick to blend. I like adding some of the liquid from the can of garbanzo beans.

At this point, you can stop and you’ll have regular hummus, or you can continue by running the jalapenos under running water and rubbing them to remove the blistered skin. Add the jalapenos to the processor and blend some more.

Serve with pita bread, carrots, chips, or as a side dish

George Christidis