Serves: 4-6 This adventurous dip is perfect paired with fresh vegetables or tortilla chips. It has just the right amount of spiciness from the jalepeños.
One 15-ounce can chickpeas, drained and rinsed
2 tbsp tahini
1 ½ cloves garlic, minced
½ lime, juiced
¼ tsp cumin
¼ tsp black pepper
¾ tsp salt
2 tbsp olive oil
½ cup cilantro, roughly chopped
Rizo Bros Cotija for topping
Fresh cilantro for topping
Preheat the oven to 400º F and line a small baking sheet with parchment paper.
Place jalapeño on parchment paper. When the oven is preheated, place the baking sheet in the oven and roast the jalapeño for about 10 minutes, or until slightly charred and fragrant. Allow jalapeño to cool to room temperature.
In a food processor, add chickpeas, tahini, garlic, lime, cumin, black pepper, salt, olive oil, and cooled roasted jalapeño. Pulse and process for 1-2 minutes, until hummus is well combined and creamy.
Add chopped cilantro and pulse again 2-3 times. You should be able to see flecks of cilantro leaves.
Pour into the serving bowl and top with fresh Rizo Bros Cotija Cheese crumble and cilantro.