Oh-so-peachy, delectable, and refreshing! Banana pudding can be substituted with this summer pudding.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (15 ounce) can chickpeas (garbanzo beans), drained with liquid reserved
- 3 tablespoons olive oil, or more if needed
- 1 tablespoon lemon juice
- 1 tablespoon toasted sesame seeds
- 2 teaspoons ground dried jalapeno pepper, or to taste
- 1 teaspoon minced fresh garlic
- ¼ teaspoon sesame oil
- ½ teaspoon sea salt, or to taste
- ⅛ teaspoon ground cumin (Optional)
Instructions
- Blend chickpeas, about half the reserved liquid from the chickpeas, olive oil, lemon juice, sesame seeds, ground dried jalapeno pepper, garlic, sesame oil, sea salt, and cumin in a blender until smooth and creamy. Blend more reserved liquid or olive oil into the mixture until the hummus reaches your desired consistency.
Reviews
Hummus isn’t really my bag, but we were having guests that I knew would dig it so we gave this a whirl. It was super easy to prepare and I didn’t end up needing any additional liquid. Our grocery store didn’t carry dried jalapeno (even in the specialty Mexican section), so I subbed a whole (deseeded and demembrand jalapeno). I’d make this again, particularly when we’re entertaining dairy free friends. THANKS for the recipe, erin!
I love hummus, so, I have been trying different recipes than just your traditional hummus. This was very good and did not have an overwhelming jalapeno flavor. I did use fresh jalapeno instead of dried and added some tahini paste. Mine was a little dry, so, I adjusted my wet ingredients accordingly. Very tasty!