Jalapeño Hummus from Scratch

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I am finishing my last few bites of my homemade jalapeno hummus as I write this post! 😀

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Best idea ever… Remember this photo? You might have guessed hummus was my intention all along. Or not, doesn’t matter, because I did! I wavered between buying a food processor on Amazon or in store at Best Buy. In the end I couldn’t decide so I just used my personal blender. And it worked! I can’t believe it but saves me the effort and money, yay!

Yes, the chickpeas started dry and in a bag, so first you have to use the pressure cooker to cook it. Set it on bean/chili setting high and adjust the time to 1 hour. You can’t go wrong with overcooking it. I used 6 cups of water for this bag. If you noticed, when you take the bean out and it cools, it congeals. That’s so interesting it did. I looked it up and it turns out it contains pectin, or plant gelatin. Replenish those collagen in your skin! 😉

Of course you can always buy canned chickpeas, but I’m always wary of canned food…

Okay, now for the actual hummus recipe!

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Ingredients:

  • 1.5 cups chickpeas
  • 2 tsp Tahini
  • 1 tbsp lemon juice
  • 1 jalapeno pepper (I keep the seeds but if you can’t take spicy, remove it)
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions: MIX and BLEND away!

It’s so simple and pairs perfectly with baby carrots and celery, both giving it a crunchy texture juxtaposing with the creaminess of the hummus.

My hummus was a bit runnier than store-bought, but it’s only because I probably added too much water to my chickpeas when I pressure-cooked it. You can always drop the cups of water down to 5. I like it this way. After eating all 1.5 cups of hummus and the veggies, I am stuffed! Not to mention guilt-free. Hope you enjoy making it as much as eating it! 🙂

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beautyinexcess

I love discovering and sharing knowledge on health, beauty and life. What are you doing to take care of your mind, spirit and body? Follow me on my blog to for some quick tips.

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