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Killer Jalapeño Hummus

October 30, 2014 By Susan Voisin 41 Comments
Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Privacy Policy.

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This creamy, low-fat jalapeno hummus has a killer kick, thanks to hot jalapeno pepper, and a wicked green color thanks to baby kale.

Killer Jalapeño Hummus: Give your Halloween party a killer kick with this spicy, green hummus.

Before I get to the recipe, I want to thank you for the huge outpouring of support after my last post. I appreciate all of your thoughts and prayers and was honored to hear the stories that you shared. Though it strengthens me to know that I’m not alone, it also saddens me that so many of my readers have received a similar diagnosis. My thoughts are with every one of you who has been touched by this disease. I want you to know that I am feeling back to “normal” and am eager to see what the next 50 years of my life has in store.


Autumn has always been my favorite season. There’s something about it that feels mysterious, a prickling of the senses that goes beyond the crisp, new hint of chill in the air or the flash of color and sound of falling leaves. Even as a child, I felt a sense of nostalgia around this season, a sense of participating in an ancient ritual each Halloween when my family built a bonfire and set it ablaze with a match tossed onto dried pine straw and leaves.

I get a little sentimental when I remember those bonfires, which, since we now live in the city, I’ve never gotten to share with my daughter. The same goes for the haunted houses, tame by today’s standards, that my siblings and I would set up in our garage for our Halloween parties. I delighted in creating ghosts from old sheets and bats with glow-in-the-dark marbles for eyes, rigging them up on wires, and pulling them out to scare our screaming friends. I thought one day my daughter would be interested in making her own haunted garage, but every Halloween she was more interested in going trick-or-treating with friends or attending other people’s parties. Now she’s 17 and much too sophisticated for ghosts and bats on wires.

Killer Jalapeño Hummus
I think my nostalgia over childhood Halloween parties is why I like to set up little scenes around my Halloween recipes. Normally, my food photography is fairly no-frills–a couple of sprigs of herbs or a salad in the background is about as fancy as I get. But when I made this swampy green hummus yesterday, I immediately pictured it in a witch’s cauldron, stirred by an old crone.

Unfortunately, the local party store was all sold out of miniature crones, so I settled for the Grim Reaper instead. To create the right spooky atmosphere, I decided I needed some Spanish moss. There’s a nearby cul-de-sac of private houses where moss hangs off of every tree. The old oaks lean out into the street, dangling the moss just above the heads of passersby. Would jumping up and grabbing a handful be stealing?

I don’t know. So in the interest of avoiding self-incrimination, let’s just say that a certain blogger may have talked her daughter into going with her on a moss mission. She might have stopped the car right under a bit of hanging moss, and her daughter could have jumped from the car and plucked a handful out of someone’s oak tree. And then they quite possibly would have driven off quickly, laughing like a couple of children who had just sent a rubber bat with glowing green eyes careening into the hair of a squealing friend.

Spicy Jalapeno Hummus
5 from 1 vote
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Killer Jalapeño Hummus

Gluten Free
Nut Free
Soy Free
Sugar Free
This creamy hummus has a killer kick, thanks to fresh jalapeño, and a wicked green color thanks to baby kale. Make it as hot as you dare by using a whole pepper, seeds and all. For the more timid, seed the pepper and use only half, adding more to taste. BEWARE: This hummus looks a lot like guacamole, so if you bring it to a party, be sure to label it as super spicy; you wouldn’t want to actually kill anyone!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Author Susan Voisin

Ingredients

  • 2 cups freshly cooked chickpeas drained (see Notes below)
  • 1 cup baby kale or spinach packed (about 1.5 ounces)
  • 1/3 cup bean cooking liquid, water, or vegetable broth
  • 2 tablespoons lemon juice
  • 1 tablespoon tahini or toasted sesame seeds
  • 2 cloves garlic
  • 1/2-1 jalapeno chiles stemmed, seeded if desired
  • 1/2-1 teaspoon mild chili powder (combination of chiles, cumin, and other seasonings)
  • 1/2 teaspoon salt or to taste
  • Optional Garnish: black sesame seeds or chopped jalapeño
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Instructions

  • Place all ingredients into blender or food processor and process until smooth. If the hummus is too thick, add liquid by the tablespoon and continue blending. Taste and add more jalapeños, chili powder, and salt if needed. Refrigerate until ready to serve. Garnish with chopped jalapeño or black sesame seeds.

Notes

I’ve come to appreciate just how much more creamy and delicious hummus is when it’s made with freshly cooked dried chickpeas. I use my Instant Pot to pressure cook rinsed garbanzos for 35 minutes at high pressure and allow the pressure to come down naturally for 10 minutes. Then I make the hummus while the beans are still warm, adding a little extra liquid because hummus prepared from hot beans will thicken as it cools. You can, of course, use canned chickpeas. Just adjust the salt to taste because canned chickpeas are usually salted.
With sesame seeds: 81 calories, 14 calories from fat, 1.7g total fat
Nutrition Facts
Killer Jalapeño Hummus
Amount Per Serving (1 serving)
Calories 85 Calories from Fat 19
% Daily Value*
Fat 2.1g3%
Sodium 155mg7%
Carbohydrates 13.3g4%
Fiber 3.6g15%
Sugar 2.1g2%
Protein 4.3g9%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

Course Appetizer
Cuisine Vegan
Keyword dip, spicy
Have you made this recipe?Mention @SusanFFVK and tag #fatfreevegankitchen in your photos on Instagram.
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Killer Jalapeño Hummus: Give your Halloween party a killer kick with this spicy, green hummus. #vegan #halloween #wfpb

Happy Halloween!

Susan

 

This post contains an Amazon affiliate link. When you buy something through my Amazon links, I receive a commission that helps support this site. Thank you!

Filed Under: Appetizers and Dips, Recipes, Vegan Weight Watchers Recipes with Zero Points Tagged With: Chickpea Recipes, Eat-to-Live, Gluten-free, Halloween, Higher-fat, Holidays, Hummus Recipes, Nut-Free, Southwestern Recipes, Soy-free, Vita-Mix

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Comments

  1. Eileen

    October 30, 2014 at 9:22 am

    Thanks, Susan, for this and everything else.
    One tip I learned (from Ottolenghi) is to put a spoonful of baking soda when you cook the beans. This – plus adding 6 spoonfuls of ice water at the very end of blending – makes for a creamy dreamy hummus!

    Reply
  2. JP

    October 30, 2014 at 9:26 am

    Looks delicious and love the backstory. Thank you, Susan!

    Reply
  3. Marilyn Webb

    October 30, 2014 at 11:03 am

    This looks great – one question – do you cook the greens or use them raw? Then, is the cooking liquid from cooking the chickpeas? (OK that was two questions!) Thanks,
    Marilyn

    Reply
    • Susan Voisin

      October 30, 2014 at 11:35 am

      I use the greens raw, and yes, the liquid is from cooking the chickpeas. Thanks for asking! I’ll see if I can make that clearer in the recipe.

      Reply
  4. Sandra

    October 30, 2014 at 11:11 am

    Looks delish and I will be making this soon. I am interested in the crackers too. Did you make them or purchased. If so I would love the recipe or buying info. Thanks and I enjoy your blog.

    Reply
    • Susan Voisin

      October 30, 2014 at 11:51 am

      They are called Mary’s Gone Crackers. They’re gluten-free and I bought them at Whole Foods. I didn’t expect to like them as much as I do. They’re made with whole grains and seeds, not a lot of processed stuff, but because of that, they have a good bit of naturally occurring fat.

      Reply
      • oceanfrontcabin

        October 30, 2014 at 1:17 pm

        Costco has Mary’s Gone Crackers on sale. They’re at sale prices in the Seattle area at least right now. Even if not on sale, they’re a huge bargain at Costco. It’s worth watching for them.

        Reply
        • Susan Voisin

          October 30, 2014 at 1:36 pm

          Oh, I wish we had a Costco! They’re in negotiations with our city, trying to work out an acceptable location, and I hope it happens soon.

          Reply
  5. moonwatcher

    October 30, 2014 at 11:35 am

    Oh Susan, I LOVE this post!! First the amazing and fun photo of the hummus. Then the BEAUTIFUL writing about Fall and Halloween memories. (I, too, remember those “garage” haunted houses–my neighbors across the street always did one–grapes for peeled eyeballs, the whole nine yards. I am a wimp about haunted houses, but that one was always fun.) And the bonfire. So apt at this time of year when the veil between the worlds is thinnest. And then, what a friend of mine and I call “midnight florist” LOL–when a certain party sees a certain plant he or she needs just a little of. . . and now to the recipe–so inspired to add that cupful of kale for the green color, and healthy too. I totally agree with you about cooking your own chickpeas and making the hummus while they are still warm. It just turns out spectacularly that way, doesn’t it? I’m definitely a half a jalapeno without seeds person, but even so, this sound delish!! xoxo

    Reply
  6. Suzanne

    October 30, 2014 at 12:22 pm

    Susan- Do you soak the beans first?

    Reply
    • Susan Voisin

      October 30, 2014 at 12:43 pm

      When I cook them for hummus, I don’t bother soaking first. After 35 minutes of pressure cooking and 10 of waiting for the pressure to come down, the chickpeas are very soft and perfect for any recipe that requires them to be blended or mashed. If you want them more intact, soaking overnight and then pressure cooking for about 10 minutes is better.

      Reply
      • Suzanne

        October 30, 2014 at 1:10 pm

        Thanks! This works for me…since I’m not much of a planner 🙂

        Reply
        • Susan Voisin

          October 30, 2014 at 1:35 pm

          Me either, Suzanne!

          Reply
  7. oceanfrontcabin

    October 30, 2014 at 1:14 pm

    I love your story of your childhood’s setting up a haunted house-the difference between giving and taking on Halloween, but still having lots of fun. I wish kids today did more giving.

    I so happy to hear you’re doing better. We started out feeling betrayed by our no-added fat plant-based diet too after working so long and hard to eat well to prevent disease, and then realized it’s the diet that’s helping us do well since diagnosis. Keep doing well, and stick to the diet. Sending love and hugs to you, Jill

    Reply
  8. SAJITH KUMAR KANANGOTTU

    October 30, 2014 at 4:26 pm

    I have posted your image Here. This is wonderful recipe

    regards
    sajith

    Reply
  9. Allen

    October 30, 2014 at 7:34 pm

    Susan — thanks for this recipe. Also, I was touched by the courage you have shown in dealing with the challenges you are facing. Your story was inspiring to me and I’m sure to many others. Thanks for all you do! All the best.

    -Allen

    Reply
  10. Diane

    October 30, 2014 at 7:50 pm

    Thanks for the wonderful recipe. Keep those InstantPot recipes coming please. Just got mine and I am feeling intimidated.

    Reply
    • Susan Voisin

      October 30, 2014 at 9:42 pm

      Diane, check out the dozens of pressure cooker recipes I’ve posted here: https://blog.fatfreevegan.com/tag/pressure-cooker. They’ll all work fine in the Instant Pot. The more you use it, the less intimidating it will be.

      Reply
  11. Millie l Add A Little

    October 31, 2014 at 2:15 am

    This looks delicious and love the ‘spooky’ colour!

    Reply
  12. Jill

    October 31, 2014 at 4:17 am

    Scary hummus. 🙂 I would love to have seen a photo of hanging moss! Happy Halloween!

    Reply
  13. bikehikenc

    October 31, 2014 at 1:30 pm

    Love this…so Halloweeny! 🙂 Plan to try it this weekend and I will say I totally agree about fresh chickpeas. After doing fresh it is very hard to ever go back to the canned. I had to one week when I was in a huge rush and my hubby commented on his hummus sandwich tasted different. WHen he notices I know there is a HUGE difference! Happy Halloween!

    Reply
  14. Diane

    October 31, 2014 at 9:37 pm

    Susan…Thank you for directing me to all your pressure cooking recipes…i am anxious to try them ..

    Reply
  15. pgyx

    November 2, 2014 at 7:27 pm

    This looks great! Do you pre-soak your chickpeas? I just cooked pre-soaked chickpeas in my stovetop pressure cooker (according to instructions from Lorna Sass’ book as I’m still learning to use my pressure cooker) with some kombu for just 9-16 minutes at pressure then let the pressure release naturally. They were tender & creamy-tasting without being overcooked and made amazing hummus — much better than canned just as you said. Can’t wait to try your hummus variation with the next batch of chickpeas.!

    Reply
    • pgyx

      November 2, 2014 at 7:29 pm

      Oops, saw your soaking comment above. Thanks for the tips!

      Reply
  16. caralyn @ glutenfreehappytummy

    November 4, 2014 at 12:25 am

    The hummus looks great. Know that you and your loved ones are in my thoughts and prayers. hang in there. you’re a warrior. 🙂

    Reply
  17. K.Z.Bandey

    November 4, 2014 at 1:54 am

    thanks for recipes they seem to be delicious I will try them. A suggestion for Eilleen, it would be better if you soak the beans in water with a spoon full of soda for an hour and then drain the water before boiling the beans adding fresh water in this way the smell of the soda will not spoil the taste. Try it and you will taste a difference.

    K.Z.Bandey
    Botanica_m@hotmail.com

    Reply
  18. Nicola Swanson

    November 4, 2014 at 2:48 am

    This looks absolutely frightening, but also amazing. I can’t believe how green it looks. Perfect for halloween – what a great idea to add the kale. My family is not too keen on me trying to feed them healthy food, but I think they may go for this!

    Reply
  19. Lydia

    November 5, 2014 at 7:49 am

    I wholeheartedly agree the quality of hummus prepared with freshly cooked dried chickpeas rocks.
    Making a big batch of hummus is my Sunday night routine because we pack cups for veggies in our lunches throughout the week. I am looking forward to trying this new version.
    I was wondering… do you think this would keep for five days in the fridge? I’m thinking it probably would, as the hot beans would partially cook the raw greens. Any thoughts?

    Reply
    • Susan Voisin

      November 5, 2014 at 8:10 am

      I think it will probably keep 5-7 days in the fridge. Hope you enjoy it!

      Reply
      • Lydia

        November 5, 2014 at 4:17 pm

        I am certain that I will! I am always in search of variations on the hummus theme 🙂

        Reply
  20. Ceara @ Ceara's Kitchen

    November 6, 2014 at 9:47 am

    This sounds delicious Susan. So happy to hear that you are doing well! You’ve been in my thoughts and prayers since your last post!

    Reply
  21. Mary S

    November 6, 2014 at 7:16 pm

    Looks great–will try when I next go to visit my food processor.
    Those crackers/wafers you served w/ the hummus look intriguing–what are they??
    Thanks.

    Reply
  22. caralyn @ glutenfreehappytummy

    November 7, 2014 at 7:00 pm

    how festive! love the presentation!

    Reply
  23. Wendy

    November 8, 2014 at 5:32 pm

    This was terrific even with canned beans and veggie broth. may be my husband’s new favorite hummus recipe. And thanks for the fun story and spooky presentation. It helped grab my attention and put it in my mind to give the recipe a try.

    Reply
  24. Ayal

    November 9, 2014 at 5:11 pm

    This “Hallopeño” Hummus looks frighteningly good! 🙂

    Reply
  25. Anne E. McGuigan

    November 10, 2014 at 7:18 am

    Hi Susan,
    there usually some form of bean dip in my fridge. I like the idea of adding kale. Must try this out, minus some of the spice. I like spice, but in moderation.
    Many thanks,
    Anne

    Reply
  26. Cindy

    November 14, 2014 at 2:07 pm

    Wow! What a great looking presentation! Very professional! I’m sure the recipe is fabulous too. I look forward to trying it. Thanks…glad you’re back to your old self. 🙂
    ~ C

    Reply
  27. Bill Hopkins

    August 4, 2015 at 4:54 pm

    Eileen’s baking soda tip for creamy hummus was in Bon Appetit last month. Good idea to try.

    Reply
    • Diane

      May 7, 2016 at 4:57 pm

      Whoops sorry. I hate auto correct. I means instant pot not in stand pot.

      Reply
  28. Diane

    May 7, 2016 at 4:56 pm

    Hi Susan,
    How much water do u put in the I stand pot when u cook the garbanzo beans?

    Reply
    • Susan Voisin

      May 8, 2016 at 4:20 pm

      Soaked beans, I just make sure there’s an inch of water covering them. Unsoaked, I usually go to two inches.

      Reply

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