This creamy, low-fat jalapeno hummus has a killer kick, thanks to hot jalapeno pepper, and a wicked green color thanks to baby kale.
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.
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.
Killer Jalapeño Hummus
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
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
Nutritional info is approximate.
Happy Halloween!
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Eileen
October 30, 2014 at 9:22 amThanks, 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!
JP
October 30, 2014 at 9:26 amLooks delicious and love the backstory. Thank you, Susan!
Marilyn Webb
October 30, 2014 at 11:03 amThis 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
Susan Voisin
October 30, 2014 at 11:35 amI 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.
Sandra
October 30, 2014 at 11:11 amLooks 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.
Susan Voisin
October 30, 2014 at 11:51 amThey 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.
oceanfrontcabin
October 30, 2014 at 1:17 pmCostco 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.
Susan Voisin
October 30, 2014 at 1:36 pmOh, 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.
moonwatcher
October 30, 2014 at 11:35 amOh 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
Suzanne
October 30, 2014 at 12:22 pmSusan- Do you soak the beans first?
Susan Voisin
October 30, 2014 at 12:43 pmWhen 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.
Suzanne
October 30, 2014 at 1:10 pmThanks! This works for me…since I’m not much of a planner 🙂
Susan Voisin
October 30, 2014 at 1:35 pmMe either, Suzanne!
oceanfrontcabin
October 30, 2014 at 1:14 pmI 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
SAJITH KUMAR KANANGOTTU
October 30, 2014 at 4:26 pmI have posted your image Here. This is wonderful recipe
regards
sajith
Allen
October 30, 2014 at 7:34 pmSusan — 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
Diane
October 30, 2014 at 7:50 pmThanks for the wonderful recipe. Keep those InstantPot recipes coming please. Just got mine and I am feeling intimidated.
Susan Voisin
October 30, 2014 at 9:42 pmDiane, 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.
Millie l Add A Little
October 31, 2014 at 2:15 amThis looks delicious and love the ‘spooky’ colour!
Jill
October 31, 2014 at 4:17 amScary hummus. 🙂 I would love to have seen a photo of hanging moss! Happy Halloween!
bikehikenc
October 31, 2014 at 1:30 pmLove 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!
Diane
October 31, 2014 at 9:37 pmSusan…Thank you for directing me to all your pressure cooking recipes…i am anxious to try them ..
pgyx
November 2, 2014 at 7:27 pmThis 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.!
pgyx
November 2, 2014 at 7:29 pmOops, saw your soaking comment above. Thanks for the tips!
caralyn @ glutenfreehappytummy
November 4, 2014 at 12:25 amThe hummus looks great. Know that you and your loved ones are in my thoughts and prayers. hang in there. you’re a warrior. 🙂
K.Z.Bandey
November 4, 2014 at 1:54 amthanks 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
Nicola Swanson
November 4, 2014 at 2:48 amThis 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!
Lydia
November 5, 2014 at 7:49 amI 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?
Susan Voisin
November 5, 2014 at 8:10 amI think it will probably keep 5-7 days in the fridge. Hope you enjoy it!
Lydia
November 5, 2014 at 4:17 pmI am certain that I will! I am always in search of variations on the hummus theme 🙂
Ceara @ Ceara's Kitchen
November 6, 2014 at 9:47 amThis sounds delicious Susan. So happy to hear that you are doing well! You’ve been in my thoughts and prayers since your last post!
Mary S
November 6, 2014 at 7:16 pmLooks 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.
caralyn @ glutenfreehappytummy
November 7, 2014 at 7:00 pmhow festive! love the presentation!
Wendy
November 8, 2014 at 5:32 pmThis 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.
Ayal
November 9, 2014 at 5:11 pmThis “Hallopeño” Hummus looks frighteningly good! 🙂
Anne E. McGuigan
November 10, 2014 at 7:18 amHi 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
Cindy
November 14, 2014 at 2:07 pmWow! 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
Bill Hopkins
August 4, 2015 at 4:54 pmEileen’s baking soda tip for creamy hummus was in Bon Appetit last month. Good idea to try.
Diane
May 7, 2016 at 4:57 pmWhoops sorry. I hate auto correct. I means instant pot not in stand pot.
Diane
May 7, 2016 at 4:56 pmHi Susan,
How much water do u put in the I stand pot when u cook the garbanzo beans?
Susan Voisin
May 8, 2016 at 4:20 pmSoaked beans, I just make sure there’s an inch of water covering them. Unsoaked, I usually go to two inches.