September 26, 2012

Cheezy Jalapeno Hummus

It's been awhile since I posted a hummus recipe! That's strange, because I make hummus just about every weekend. We love it. Since we eat at least 1 batch per week, it's a huge cost savings to make it at home. Tahini is the most expensive ingredient, & we've been having flavored hummus that doesn't require it. Perfect for keeping costs low!

We've been in a rut lately, but this weekend I decided to try something new. We have a vegetable drawer that is 1/3 full of jalapenos, so I need to start using them in everything I make! In the past, we've had a cheddar jalapeno hummus, so I did a twist on that to make a vegan version. 

It has a nice kick, but nothing too overwhelming. Our favorite dippers are spelt pretzels & carrot sticks, but crackers & blue tortilla chips are delicious, too.

Hummus often gets a bad rap as being high calorie, or high fat, but if you make it yourself, you can limit both. This recipe, divided into 8 servings, has about 100 calories per serving (about 1/4 cup). Compared to a serving of commercially prepared hummus, with 70 calories for 2 tablespoons (or 140 calories per 1/4 cup), it's much lighter. It's a win-win: save money, save calories/fat!


Cheezy Jalapeno Hummus
Inspired by Eat Live Run
Serves 8

1 - 14.5-oz can chickpeas, drained & rinsed (1.5 cups cooked chickpeas)
1 jalapeno pepper, halved & seeds removed
3 T nutritional yeast
2 T extra virgin olive oil
1 tsp. salt
1/2 tsp. ground cumin
3/4 tsp. garlic powder
1/4 tsp. black pepper
1-2 T warm water, as needed

Place all ingredients except for water into a food processor. Process until combined. If mixture is dry, add water, 1 tablespoon at a time, combining until smooth. Store in a airtight container in the refrigerator for up to a week.

Hummus, previously:
Basil Lime White Bean Hummus
Sun-Dried Tomato Hummus


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