Jalapeno Hummus


  • 1 can chickpeas (also known as garbanzo beans
  • 1 Tbspn tahini
  • ¼ cup non fat plain yogurt
  • 1 clove of garlic (optional)
  • 2 Tbspns extra virgin olive oil
  • juice of half a fresh lemon, squeezed
  • 1 jalapeno pepper
  • sea salt and freshly ground black pepper to taste


Split the jalapeno down the middle and discard the seeds. Please be careful and wash your hands and fingers very well after you handle the jalapeno peppers and keep them away from your lips and eyes. You may wish to use rubber gloves for protection. Roast the jalapeno on your gas grill or burner. To roast, place peppers on the grill at 350 F for 4-5 minutes per side. You can also use the peppers without roasting them. Combine all the ingredients in a food processor or blender and blend for a couple minutes until smooth. Place hummus in a serving dish and cover with plastic wrap and place in refrigerator. Bring to room temperature just before serving. Makes about 1 ½ cups hummus.

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