Spicy Corn Jalapeno Hummus
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
SPICY CORN JALAPENO HUMMUS
Ingredients:
1 jalapeno
2 cups cooked chickpeas
2 large ears of corn, kernels removed from the cobs (about 3/4 cup)
1 Tablespoon butter
2-3 Tablespoons olive oil
2 Tablespoons tahini
2 teaspoons lemon juice
salt/pepper to taste
sriracha, optional (if you like it super spicy – add a few drops at the end)
Instructions:
Roast the jalapeno however you’d prefer. Heat the butter in a skillet over medium heat. Add the corn and saute for about 7 minutes or until they are soft and browned.
Combine, the jalapeno, corn, chickpeas, olive oil (start with 2 tablespoons and add more if it’s too thick), tahini, lemon juice, salt, and pepper in a blender (or food processor). Mix until everything is incorporated and the desired consistency is reached (add more tahini or olive if it’s still too thick and adjust flavor to your liking with the salt/pepper/lemon juice). Fold in some sriracha if you want an extra kick and serve with warm pita.
From vegetarianventures.com