Roasted Jalapeno and Pumpkin Hummus
Ingredients
- 2 jalapeno peppers
- 1 (15 ounce) can of garbanzo beans, drained
- 2 tablespoons olive oil
- 2 tablespoons almond butter (peanut butter is OK, or tahini)
- 2 tablespoons lemon juice
- 4 cloves fresh garlic
- 1 cup canned pumpkin
- Salt to taste
Cooking Directions
- Slice jalapeno peppers in half lengthwise and place on a baking sheet, skin sides up. Add garlic cloves.
- Broil in a preheated oven about 15 minutes, or until the jalapeno pepper skins blacken and char.
- Remove blackened skin, if desired, and chop the jalapeno peppers. Add to a food processor.
- Squeeze the garlic from the skins into the food processor.
- Add remaining ingredients to food processor and process until creamy.
NOTE: You can always add more olive oil to achieve a creamier texture. Just stream the oil into the mixture while processing on low until your desired texture is reached.