Jalapeño Hummus Panggang
Super creamy roasted jalapeño hummus with simple, wholesome ingredients. Creamy, savory, and subtly spiced.
Foto: Minimalist Baker — Minimalist Baker
Bahan-bahan
- 2 -3 whole jalapeños ((depending on preferred level of spice))
- 4 -5 cloves garlic ((skin on))
- 1 (15-ounce) can chickpeas ((slightly drained))
- 3 -4 Tbsp olive or avocado oil
- 1/2 ripe avocado ((optional))
- 1/4 cup tahini
- 2 medium lemons and/or limes ((juiced)*)
- 1 handful fresh cilantro ((optional))
- 1 tsp cumin
- 3/4 -1 tsp sea salt
- 1/2 cup raw pumpkin seeds
- 1 Tbsp avocado or olive oil
- 1 pinch each salt, pepper, and cumin
Langkah-langkah
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Preheat oven to 425 degrees F (218 C).
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Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out.
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Once done, remove from oven and set garlic aside.
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Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
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To a blender or food processor, add slightly drained chickpeas, oil, avocado (optional), tahini, lime, lemon, cilantro (optional), cumin, salt, roasted jalapeños (start with one and work your way up to desired spice level), and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
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Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
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To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
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Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
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Serve hummus with veggies, tortilla chips, or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
💰 Estimasi Harga
📋 Rincian Harga Bahan (15% bahan terdeteksi)
| Bahan | Jumlah | Harga Satuan | Subtotal |
|---|---|---|---|
| -3 whole jalapeños | 2 | - | - |
| -5 cloves garlic | 4 | - | - |
| 1 | - | - | |
| -4 Tbsp olive or avocado oil | 3 | - | - |
| ripe avocado | 0.5 | - | - |
| tahini | 0.25 cup | - | - |
| lemons and/or limes | 2 medium | - | - |
| handful fresh cilantro | 1 | - | - |
| cumin | 1 tsp | Rp 70.000/kg | Rp 350 |
| -1 tsp sea salt | 0.75 | - | - |
| raw pumpkin seeds | 0.5 cup | Rp 60.000/kg | Rp 7.110 |
| avocado or olive oil | 1 tbsp | - | - |
| pinch each salt | 1 | - | - |
*Harga pasar perkiraan, bisa berbeda di daerah Anda
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