I love the versatility of chickpeas; they can take on any flavor your heart desires. This is what makes homemade hummus so fun. We decided to kick it up a notch with this recipe! I asked my boyfriend what he wanted our next hummus to be and the first thing he said was jalapeño… so that’s what we’ve got! Check out this recipe and see for yourself!
A couple of fun facts first:
Jalapeños are a great source of vitamin C and a good source of vitamins A and K. They are also high in minerals, namely potassium, and they’re a great source of antioxidants. That’s not all! They contain a chemical called Capsaicin, which aids in weight loss by helping boost your metabolism. This same chemical is also an anti-inflammatory which can help reduce symptoms for a number of diseases/ailments.
Original Recipe
Ingredients:
- 1 can (15 oz.) chickpeas
- 1 jalapeño pepper
- I used a smaller one and included about half of the seeds
- 1/2 to 3/4 cup cheddar cheese, shredded
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp original tahini (I used Soom Foods)
- 1 scoop Further Food collagen
- Salt and pepper to taste
Directions:
- Chop the jalapeño and garlic clove up, so it’s easier to process. Grate the cheddar cheese.
- Place everything in the food processor, starting with the chickpeas.
- Process until desired consistency is reached. This will usually take around 2-5 minutes, depending on the speed and accuracy of your food processor. It takes me about 4 minutes, stopping to mix intermittently.
