Charred Jalapeño and Feta Hummus

Ingredients

  • jalapeños
  • Two  15-ounce cans chickpeas, drained and rinsed
  •   Juice of 2 lemons
  • 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

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.

Directions

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!

Nutrition

Calories per serving:

451 calories

Dietary restrictions:

Balanced, High Fiber Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Sugar Added

Daily value:

23%

Servings:

4
  • Fat 79g 122%
  • Carbs 216g 72%
  • Saturated 16g 81%
  • Fiber 62g 246%
  • Sugars 41g
  • Monounsaturated 33g
  • Polyunsaturated 19g
  • Protein 75g 150%
  • Cholesterol 50mg 17%
  • Sodium 2,648mg 110%
  • Calcium 839mg 84%
  • Magnesium 277mg 69%
  • Potassium 1,501mg 43%
  • Iron 13mg 74%
  • Zinc 9mg 57%
  • Phosphorus 1,172mg 167%
  • Vitamin A 96µg 11%
  • Vitamin C 98mg 164%
  • Thiamin (B1) 1mg 51%
  • Riboflavin (B2) 1mg 47%
  • Niacin (B3) 4mg 20%
  • Vitamin B6 2mg 80%
  • Folic Acid (B9) 476µg 119%
  • Vitamin B12 1µg 16%
  • Vitamin D 0µg 0%
  • Vitamin E 8mg 39%
  • Vitamin K 52µg 65%
Have a question about nutritional data? Let us know.
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