Roasted Jalopeno Hummus

HUMMUS

• 2 whole jalapeños

• 4 cloves garlic

• 1 cup chickpeas (soaked)

• 1/2 ripe avocado (optional)

• 1/4 cup tahini (sesame seed oil)

• 2 medium lemons and/or limes (juiced)*

• 1 tsp cumin

• 1 tsp sea salt

• 4 Tbsp olive or avocado oil

• 1 handful fresh cilantro (optional)

• pinch cayenne

ROASTED PEPITAS (optional)

• 1/2 cup raw pumpkin seeds

• 1 Tbsp avocado or olive oil

• 1 pinch each salt, pepper and cumin

Instructions

1. Preheat oven to 425 degrees F.

2. Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out early.

3. Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin. (since blending, you dont HAVE to do this step). Be sure to wash your hands afterwards!

4. To a blender or food processor, add all ingredients.

5. Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I kept adding more salt/lemon/cayenne/oil as needed).

6. To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin. Roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.