Tuesday, April 26, 2011

Jalapeno Cheddar Hummus

I have a recipe you need to try.  Even if you don't like hummus, you'll probably like this hummus.  One good thing about this hummus is that there is no tahini involved.  I love tahini in hummus but I haven't bought any in ages and the ingredients to this are simple and cheap.  I used THIS recipe from the website Eat Live Run and added a few changes to it.  What you'll read here is my edited recipe but feel free to use the original recipe, either way it'll be delish!  This time I tried peeling my chickpeas beforehand.  Do not do this if you're short on time.  It takes awhile.  Next time I do, I'll sit down in front of the tv and do it when the kids are in bed.  It's oddly fun and results in a much creamier hummus.  Just squeeze them and the peel comes right off!

Peeling them is oddly cathartic 

Jalapeno Cheddar Hummus
2 14.5-oz cans chickpeas, drained and rinsed and peeled (if you so wish)
1 jalapeno pepper, chopped and seeds removed
1/4 cup extra virgin olive oil
2 T warm water + more to make it as creamy as you want
2 tsp salt
1 1/2  tsp ground cumin
1/2 tsp chili powder
1 cup freshly grated sharp cheddar cheese (I used Cabot 50% Light Cheddar)
Peel chickpeas, set aside, throw away skins. Combine the chickpeas, jalapeno pepper, olive oil, water, cumin, chili powder and salt in a food processor. Process until smooth (adding more water if you desire to thin the hummus out a bit, I added about 1/4 cup more.
Add the cheddar cheese and cumin and process again until everything is well combined.

Perfect slathered on crusty bread w/ a big salad (I had 2 little pieces actually). 

Let me know what you think.  I doubt you'll be disappointed with this recipe, I'll definitely be making this often!  Have a great Tuesday ya'll!

1 comment:

  1. We're HUGE hummus fans at our house and this looks super easy! YUM! Thank you from our farm family owners (and me!) for choosing Cabot Cheese!