- Agoston Haraszthy born (1812)
Charred Jalapeño and Feta Hummus
- 2 jalapeños
- Two 15-ounce cans chickpeas, drained and rinsed
- Juice of 2 lemons
- 3 cloves garlic, chopped
- 2 tablespoons tahini
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- 1/4-1/2 cup bulgarian feta, crumbled
- Cayenne or paprika, for dusting
- Cucumber Yogurt with Dill
- Grilled Beef Tenderloin Tips
- Baked Asparagus with Fried Egg and Dill
- Canned Tuna Open-Faced Sandwich
- Kale, Mango, and Avocado Salad
- Strawberry and Ricotta Appetizer
- Raw Artichoke, Lemon, and Parmesan Salad
- Strawberry, Cheddar, and Chive Spring Salad
- Halibut Cheeks with Meyer Lemon and Basil Vinaigrette
To add a little spice to this easy-to-whip-up dish, I charred some jalapeños under the broiler (a grill works as well), removed the skin, and added them to the mixture. The result? A creamy dip with a kick. A sprinkling of feta was a nice balance to the heat of the peppers, and I also happen to love feta.
Serve this with homemade pita chips or raw carrots or celery.
Click here to see 6 Dip-Worthy Hummus Recipes.
Place the jalapeños under the broiler, until charred all over, turning halfway. Remove and let cool.
Meanwhile, combine the other ingredients, except for the feta and cayenne, in the bowl of a food processor. When the peppers are cool, remove the skin and roughly chop them. Add them to the food processor and combine until blended. (You may need to scrape down the contents halfway.)
Remove the hummus and place in a bowl. Top with the feta and a dusting of cayenne, if desired. Enjoy!