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Roasted Jalapeno Hummus

March 16, 2020 by Nicole Collins

Hummus for some of us.

That’s the theme for today.

Actually, hummus for all of us! Let’s not be stingy folks…

So, you all know that I have a problem with collecting more kitchen gear than I’d ever need. Recently, I have this obsession with this brand of punny serveware called Mud Pie. I really need to move on to something new. It’s way overpriced, you have to hand wash everything (which I hate!), and the designs are really very basic with white ceramic and black lettering.

BUT, the phrases are so cute! I can’t seem to help myself! Is it ridiculous that I spent $20 on a simple white bowl and a spreader that I probably can’t even use? Yes. Is it worth it so I can serve my hummus in a cute little conversation piece bowl? YUP!

The collection is huge. There are so many pieces to acquire…the next being even more overpriced than the one before. But, I’m hooked.

The alternative is obsessing about another brand I’ve recently discovered that makes retro style appliances in every color imaginable. Do I want a gorgeous turquoise blue refrigerator? YES! Do I have a solid $15k to blow to replace every appliance in my kitchen? NOPE!

So for now, I must stick to the more affordable $20 bowls.

If you’re going to buy cute hummus bowls, you’re going to need something to put in them. And if you’re going to pay stupid money for said hummus bowls, you’re going to need ingredients that you already have scattered throughout your kitchen so you can save a couple of bucks.

And that brings us to today’s recipe.

Today, we’re making Roasted Jalapeno Hummus!

Please hold…my tongue is sweating just thinking about this hummus. I’m going to need a minute!

This one is a little on the spicy side today, but it’s totally delicious! So, it’s totally worth the sweat on my brow. Now remember, I can take up to about a 5 on the spicy scale, so you guys might be just fine with this if you can take the heat. Wash it down with a cold margarita, and everything will be fine!

We start by roasting some jalapenos and garlic. We’re going to do this under the broiler to move things along quickly. Normally, roasting a head of garlic takes about 45 mins, but we only need a couple of cloves for this one. So, we’re going to grab the cloves we need, leave them in their skin, spritz them with olive oil, wrap them in a tiny foil packet, and let them roast while the peppers char under the high heat. It’s the perfect way to make efficient use of your time!

After we take the peppers and garlic out of the oven, we have to peel them both. The garlic can be squeezed right out of its skin. But, the peppers need to be steamed in a bowl covered in plastic wrap for a few minutes to help the skin easily peel off.

Now everyone that knows anything about jalapenos will tell you to use gloves when you’re working with them. No matter how many times you wash your hands, those pepper oils cling to your skin. And, that’s not a fun experience if you rub your eyes after playing with jalapenos. However, I have a trick that I use since I never wear gloves in the kitchen. SALT! If you rub (and I mean really rub) some coarse salt all over your fingers and hands after working with hot peppers, it helps to draw out the oils before you wash with soap and water. It’s the same concept as rubbing your fingers in salt to get the onion/garlic smell out. I don’t know, but it works for me!

Once our jalapenos and garlic are ready to go, we need to add the rest of the hummus ingredients to a food processor with them: chickpeas, tahini, lime juice, olive oil, onion powder, cumin, salt, and a splash of water. It might seem like a long list of ingredients, but I have all of these things in my pantry or fridge at all times. So, not much extra effort here!

All that’s left to do is blend until smooth and creamy, then gobble til you wobble. I like to eat this hummus with tortilla chips, but it’s also great with crackers, pita, or veggies (if you’re into that healthy sort of thing).

You know, I said we should wash this hummus down with a margarita, and that’s just what we’re going to do. I think it’s going to be cocktail time the next time we meet.

‘Til then…let’s eat!


Roasted Jalapeno Hummus

Serves: about 2 cups Print


  • 2 jalapeno peppers

  • 4 cloves garlic, whole with skin still on

  • 1 can (15.5 oz) chickpeas, drained and rinsed

  • juice of 2 limes

  • 2 tbsp olive oil

  • 2 tbsp tahini

  • 3 tbsp water

  • 3 tbsp cilantro

  • ¾ tsp cumin

  • ½ tsp salt

  • ¼ tsp onion powder

  • olive oil cooking spray

  • tortilla chips, pita, crackers, and veggies, for serving


  1. Roast the jalapenos and garlic: Preheat oven to broil and place top rack 6 inches from the heating element. Line a baking tray with aluminum foil. Spritz all sides of jalapeno with cooking spray, and place on prepared baking sheet. Take garlic cloves in skin and spritz with cooking spray. Place on a small square of foil, and fold foil around the garlic to make a pouch. Broil 8-10 mins, flip peppers, and broil 7-10 more mins until pepper's skin starts to bubble and char. Remove peppers and garlic from oven, and place peppers in a heat safe bowl. Cover with plastic wrap. Let sit and steam for 15 mins. After jalapeno has steamed for 15 mins, peel the outer skin off of the pepper. Discard stem, cut open, and remove seeds. Transfer roasted jalapenos to a food processor. When cool to the touch, carefully open the garlic pouch, and squeeze the garlic cloves out of their skin into the food processor.

  2. Make the Hummus: Add chickpeas, lime juice, olive oil, tahini, water, cilantro, and spices to the food processor with the jalapenos and garlic. Process on high for about 1 minute until the hummus is smooth and creamy, scraping down the sides as necessary. Serve!

Recipe notes:

*This hummus is fairly spicy. If you can't stand the heat, feel free to only use 1 pepper.

*This hummus can be stored in the fridge for about a week.

*The texture of your hummus will depend on how long you run the food processor. The longer you let it go, the smoother it will be.

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