Roasted Jalapeño and Cumin Hummus

Red pepper, avocado, kale… I'm finding you can really put anything with tahini, chickpeas, garlic and lemon and it'll taste fab on veg or other dip vehicles.

This batch is a little spicy! Not too much, don't be scared.

1 Can of chickpeas
 (or equal portions cooked)
3 Cloves of garlic
1 Large jalapeño
1 Tbsp tahini
1/2 Tsp cumin
1 Lemon juiced
Salt and pepper
Olive oil
Warm water

Roast garlic and halved jalapeño (seeds and stem out) in a bit of olive oil at 350 for 25 minutes. I wrap the garlic cloves in tin foil with the tips cut off and a little olive oil.

In a blender add the lemon juice, tahini, chick peas, garlic, jalameno (chopped), cumin, s&p and about a 1/3 cup of olive oil. I add 2-3 tbsp of warm water just to help it blend nicer. Don't get me wrong, there's a lot of stopping the blender and mixing by hand, then blending, then mixing by hand and repeat. Always taste before you put in a bowl then you can make adjustments. This was a big hit at my end of school-year party so it's tried and true.