Charred Jalapeño and Feta Hummus

Charred Jalapeño and Feta Hummus
Staff Writer
Jalapeño hummus

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.

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

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!

Nutritional Facts

Total Fat
11g
16%
Saturated Fat
1g
4%
Carbohydrate, by difference
2g
2%
Protein
1g
2%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
11mg
1%
Folate, total
7µg
2%
Magnesium, Mg
7mg
2%
Phosphorus, P
59mg
8%
Selenium, Se
3µg
5%
Sodium, Na
3mg
0%

Jalapeño Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Jalapeño Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.