- 16 ounce can of chickpeas
- 2 garlic cloves
- 1 lemon
- ¼ cup diced jalapeno peppers
- ½ cup tahini
- Avocado oil
- Splash of water
- Pinch of sea salt
Preheat your oven to 400°. Take a bulb of garlic and chop the tops of each clove. Place in small oven-safe container, drizzle with avocado oil, cover with tin foil. Cook in oven for 45 minutes or until garlic cloves are soft and delicious. Short on time? You can skip this step and simply mince 2 cloves of raw garlic.
Open and drain chickpeas. Add chickpeas, garlic (roasted or raw), juice of one lemon, diced jalapeno peppers, and tahini to bender. Pour in a splash of water and some avocado oil. Blend all ingredients together, stopping every now and then to add a little more water and avocado oil until reaching your desired consistency.
Note: Should you smell burning, consider investing in a new blender.
Give it a taste and add a pinch of salt if needed. (Remember, it’s far easier to add more salt than to remove it.) Not spicy enough? Add more jalapenos. Want your lips to pucker? Add more lemon juice. No plans to pucker up? Go crazy with the garlic. Don’t take your hummus too seriously. Experiment with the ratios and find your favorite flavor.
Recipe by Jessica Battista. JessicaBattistaArt.com