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.


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!


Calories per serving:

451 calories

Dietary restrictions:

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

Daily value:



  • Fat 20g 30%
  • Carbs 54g 18%
  • Saturated 4g 20%
  • Fiber 15g 62%
  • Sugars 10g
  • Monounsaturated 8g
  • Polyunsaturated 5g
  • Protein 19g 38%
  • Cholesterol 13mg 4%
  • Sodium 662mg 28%
  • Calcium 210mg 21%
  • Magnesium 69mg 17%
  • Potassium 375mg 11%
  • Iron 3mg 18%
  • Zinc 2mg 14%
  • Phosphorus 293mg 42%
  • Vitamin A 24µg 3%
  • Vitamin C 25mg 41%
  • Thiamin (B1) 0mg 13%
  • Riboflavin (B2) 0mg 12%
  • Niacin (B3) 1mg 5%
  • Vitamin B6 0mg 20%
  • Folic Acid (B9) 119µg 30%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 10%
  • Vitamin K 13µg 16%
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