Jalapeno Maple Hummus – the perfect combination of spice and sweet! This hummus is perfect to have in the fridge and add to meals all week.
I came up with this recipe for the Super Bowl & it was so good I decided to post it. Too bad it wasn’t in time for the Super Bowl, right? Oh well, can’t win them all.
Something funny about making this recipe –> When we lived in San Francisco our condo a little over 500 square feet. I bought the smallest food processor I could find because we had absolutely no space! So, when I made this recipe, I PACKED everything into this tiny food processor and it didn’t blend anything. UGH. Lesson learned (umm, maybe not the first time?). I split out the mixture into three batches and that was much more of a success. Enjoy!
Jalapeno Maple Hummus - the perfect sweet & spicy snack! Perfect for parties, appetizers, or as an addition to any meal!
- 2 cups chickpeas
- 6 cups water
- salt, to taste
- 3 cups cooked chickpeas, drained
- 1/4 cup tahini
- 1/4 cup extra virgin olive-oil [EVOO]
- 1/8 cup maple syrup
- 1/4 tsp chili powder
- 2 fresh jalapeños [+ more for garnish]
- salt & pepper, to taste
- 1 tbsp red pepper flakes [optional garnish]
Rinse beans well. Add beans, water and salt to instant pot. Cook for 45 minutes. Allow pressure to release naturally
Place cooked chickpeas, tahini, EVOO, maple syrup, chili powder, jalapeños and salt & pepper into food processor and blend until smooth. Garnish with additional fresh jalapeños, red pepper flakes and olive oil!
The amount of beans made in the Instant Pot is more than the recipe uses. If you don't want to cook beans, buy canned! Adjust jalapeno amounts based on spice preference.