Recipe // Jalapeno Hummus

This hummus is a zing-y version of the traditional recipe and goes great with the falafels and tabbouleh. It keeps for a week in the fridge.


3 Jalapenos de-seeded and roughly chopped

can chickpeas, drained

3 tablespoons extra-virgin olive oil

3 tablespoons tahini

1/2 tablespoons lemon juice, plus more to taste

1 small clove of garlic, roughly chopped

1 teaspoon salt

2 teaspoons ground black pepper


Please all ingredients into a blender or food processor and blend away until combined. Sprinkle with extra cumin and olive oil.



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