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