It’s been a while since I’ve posted, I’ve been busy with lots of projects, including preparations for the +5 Food of Eating tasting party this Saturday. There’s going to be awesome food and games, and some awesome drinks provided by local brewery JP Das Brew!
As background, for those of you who don’t recall, I’m contributing some of my time in the kitchen to test some recipes for the upcoming tabletop gaming themed cookbook, +5 Food of Eating. Tiffany has been kind enough to let me blog about some of the recipes I’ll be testing!
This week I’ll be testing a recipe I honestly wasn’t so sure about, Peanut Butter and Jalapeno Hummus. I like hummus, and I like peanut butter and jalapenos, but putting them all together did not seem like the most obvious thing, but it did make sense on some level. Tahini is often located near peanut butter and I’ve had roasted pepper hummus too, so this is something still pepper related.
I have to say, it actually works! The peanuts are more complimentary than overwhelming, and the jalapeno pepper added a nice bit of kick, but I’m a bit curious how a serrano or a bit of habanero would do instead.
For this recipe you will need coarse salt, crunchy peanut butter, garlic, a can of chickpeas, olive oil, lemon juice and a jalapeno. A bit of water will also be necessary.
Here’s the badly lit photo of the more prepped ingredients.
The jalapeno is optionally seeded because I’ll be testing it on the general public, but for personal use I’ll probably keep the seeds in next time as I personally can handle more heat.
The chickpeas are drained and rinsed.
And if you’re using a fresh lemon, well, juice it. Two thirds of a big lemon will probably yield more than enough juice (you’ll need three tablespoons).
You’ll also need a quarter cup of water.
All of these are throw into a food processor along with two cloves of garlic, four tablespoons of chunky peanut butter, two tablespoons of olive oil, and a teaspoon and a half of coarse salt.
Then pulse until smooth!
If you want it a bit thinner, add a teaspoon of water and pulse again until it hits the desired consistency.
If not using right away, put the hummus into an airtight container and refrigerate!
Serve with bread, pita, or crackers! I’ll have a recipe for the latter later in the week!
Peanut Butter Jalapeno Hummus (To be featured in +5 Food of Eating)
1 can chickpeas
¼ cup water
4 Tbs chunky peanut butter
2 Tbs olive oil
3 Tbs lemon juice
2 cloves garlic
1 ½ tsp coarse salt
1 jalapeno pepper
- Drain and rinse the chickpeas in a few changes of water.
- Seed jalapeno if you prefer less heat, then cut into big chunks.
- Add all of the ingredients to a food processor and pulse until smooth.
- If too thick, add a teaspoon of water and pulse to thin. Repeat as necessary.
- Store in an airtight container and refrigerate if not using immediately.