Pickled Jalapeño Hummus

This pickled jalapeño hummus is super smooth, zippy, and tangy with a
slow-warming kick of heat. Slather it on toast, crackers, or your favorite
veggies!

Servings: 6

Author: Ashley

Prep Time
10 minutes

Total Time
10 minutes

Course:

Sauce Dip

Cuisine:

Mediterranean

Keywords:

Vegan Gluten-Free Grain-Free

🧂 Ingredients

1 ((15-ounce) can garbanzo beans, drained and rinsed
¼ cup pickled jalapeño juice, straight from the jar*
1 ½ tablespoons tahini
¼ teaspoon sea salt
½ cup pickled jalapeños, roughly chopped*

Instructions

1 For extra creamy hummus, remove the skins from the garbanzo beans by "popping"
them between your pointer finger and thumb. Discard the skins.
2 Add the beans, jalapeńo juice, tahini, and salt to a food processor. Process for
2–3 minutes, or until completely smooth.
3 Transfer the hummus to a small bowl, and stir in the pickled jalapeños.
4 Top as desired. I like to add a drizzle of olive oil, freshly ground black
pepper, more chopped pickled jalapeños, and even a few slices of fresh jalapeño.
5 Serve alongside veggie sticks, crackers, sliced bread, etc.
6 Refrigerate leftovers for up to 5 days.