Roasted Jalapeño Hummus

This hummus is creamy with a bit of a kick! I paired it with some Jalapeño Lime Tortilla Chips!

Yield: ~ 1.5 cups hummus


  • 1 jalapeño pepper, washed, seeds removed and halved (If you like more spice, you can roast the jalapeño pepper with the seeds or use 2 jalapeño peppers!)
  • 2 cloves garlic,  peeled
  • 15 oz can chickpeas, drained and liquid reserved
  • 2 ripe avocados, peeled and pit removed
  • 1/4 cup tahini
  • 1 lime, zested and juiced
  • 1/2 cup chopped cilantro
  • 2-3 tbsp olive oil
  • Salt and pepper to taste


1. Preheat oven to 425 F. Line a baking sheet with foil and place jalapeño pepper(s) on baking sheet. Bake for 15 minutes or until fork tender.

2. Allow pepper to cool slightly. Add all ingredients to a food processor or blender on high. Add the reserved chickpea water a few tbsp at a time until hummus is smooth in texture.

3. Refrigerate in an airtight container for up to 5 days. Enjoy with your fav tortilla chips, veggies or pita bread!

Recipe and Photo by: Brittaney Berendsen RD