Vegan Roasted Jalapeno Cheddar Hummus
Calories
Ingredients
- 1 15- ounce can chickpeas (garbanzo beans), drained, rinsed, peeled - reserving a few beans for garnish
- 2 medium roasted jalapenos , reserving about half of one jalapeno for garnish (see notes for roasting instructions)
- 1/4 cup nutritional yeast (found in health food stores or in bulk sections)
- 1 clove of garlic
- 3 Tablespoons extra virgin olive oil
Instructions
- Place all ingredients in a food processor. Start with just 1-2 Tablespoons of olive oil.
- Mix everything together until you get a thick and smooth paste. If it is still too dry, add the remaining 1 Tablespoon of oil and combine until smooth and the consistency you prefer.
- Once smooth, scoop into a bowl to serve immediately or in an air-tight container to refrigerate up to about a week.
- When ready to serve, top with remaining diced jalapenos, chickpeas, and a drizzle of olive oil
Notes
To roast jalapenos:
Preheat the broiler in your oven. Place jalapenos on a foil-lined baking sheet and place under the broiler for about 10 minutes or until the top of the skin has charred. Turn the peppers over and broil for another 5 minutes or so until the other side has been charred. Remove from oven and place peppers in a ziploc bag so it can steam.
After about 15 minutes, remove from bag and peel the outer skin off so you are left with just the inner pepper. Feel free to remove any of the seeds you'd like. More seeds = more heat. Less seeds = very mild.
Preheat the broiler in your oven. Place jalapenos on a foil-lined baking sheet and place under the broiler for about 10 minutes or until the top of the skin has charred. Turn the peppers over and broil for another 5 minutes or so until the other side has been charred. Remove from oven and place peppers in a ziploc bag so it can steam.
After about 15 minutes, remove from bag and peel the outer skin off so you are left with just the inner pepper. Feel free to remove any of the seeds you'd like. More seeds = more heat. Less seeds = very mild.