Jalapeno Hummus

Jalapeno Hummus

A COVID-19 Lockdown post


1 ½ cups chickpeas, boiled

2 tbs. Tahini (to make your own see below)

2 whole heads, roasted garlic (peel and roast on a pan with a tsp. olive oil)

1 tsp salt

1 cup olive oil

1 tbsp. lemon juice

4 tbsp. pickled jalapenos (to make your own see below)

Reserve some channa and jalapenos for garnish.

Add the boiled chickpeas, ¼ cup of the channa liquer, roasted garlic, jalapenos, salt, lemon juice and half of the olive oil to a mixer and blend till smooth.  Add some more channa liquer or olive oil if difficult to grind.

Remove to a bowl and garnish with the reserved chickpeas and jalapenos and drizzle with the remaining olive oil.

Serve as an accompaniment, starter, appetizer, snack or even as a breakfast with pita bread or crisps.

Pickled Jalapenos Check post on pickled Jalapenos

1 cup vinegar

½ cup olive oil

1 tbsp. sugar

1 tbsp. salt

¼ kg. Jalapenos

Mix together the vinegar, olive oil, sugar and salt. Slice the jalapenos into rounds.  Add this to the vinegar mixture, to cover the jalapenos completely.  Transfer all of it to a bottle or covered bowl and keep at room temperature for two days. Thereafter refrigerate and use when required, in garnish, sandwiches, salads, hummus, etc.


1 cup white sesame seeds

¼ cup olive oil

½ tsp. sea salt

2 tbsp. lime juice

2-3 cloves roast garlic

1 tbsp. water

Dry roast the sesame seeds till light brown.  Leave to cool. Grind the sesame seeds to a crumbly paste, add the garlic, lime juice, salt and water and grind to a smooth paste, adding olive oil little by little.  Remove to a jar, top with olive oil and store.

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