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–+ servings
Honey Jalapeno Hummus

Sweet and Spicy Honey Jalapeno Hummus You’ll Love

This Honey Jalapeno Hummus combines sweet and spicy flavors into a creamy spread perfect for snacks and sandwiches.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 cups
Course: Appetizers
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Hummus
  • 1 can Chickpeas, drained The protein-packed base that makes this hummus creamy and satisfying.
  • 1 cup Canned Jalapeno Slices These add the signature spiciness; choose based on your heat preference.
  • 2 tablespoons Jalapeno Juice A splash enhances the heat; substitute with pickled jalapeno juice if desired.
  • 1/4 cup Tahini This nutty paste contributes to the creaminess; swap with sunflower seed butter for nut-free.
  • 2 tablespoons Honey Sweetens up the mix and balances the spiciness; agave syrup is a vegan alternative.
  • 1 teaspoon Dijon Mustard Introduces a zesty kick; yellow mustard can work as a substitute.
  • 1/2 teaspoon Salt A small amount enhances all flavors; add to taste.
  • 2 tablespoons Cold Water Adjusts the consistency of the hummus; add more or less as needed.

Equipment

  • food processor

Method
 

Preparation Steps
  1. Blend the chickpeas, jalapeno slices, jalapeno juice, tahini, honey, Dijon mustard, and salt in a food processor for about 30 seconds until thick.
  2. While blending, slowly drizzle in cold water to achieve a smooth consistency, adjusting as necessary.
  3. Taste and adjust sweetness or heat by blending in more jalapeno slices or honey as needed.
  4. Transfer to a serving bowl, drizzle with olive oil and garnish with jalapeno slices. Serve with veggie sticks or pita chips.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 30gProtein: 5gFat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 200mgPotassium: 400mgFiber: 8gSugar: 6gVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

Store leftovers in an airtight container for up to 1 week. Flavors will intensify as it sits.

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