Be the type of person who makes her own hummus.

In the past week or so, I’ve discovered that there are two very different types of people: people who make their own hummus, and people who don’t. People who don’t make their own hummus fall into a number of subcategories: those who think hummus is rabbit food and avoid it, those who don’t know what hummus is and that it can made easily at home, and those who buy premade hummus. I try my very best not to judge these homemade hummus-deprived people and instead lead them down the road to enlightenment.

Standard hummus is almost stupidly easy to make. Toss a can of chickpeas, a few tablespoons of tahini, a couple of garlic cloves, a handful of fresh parsley, lemon juice, salt, and pepper in a food processor and blend it. Done. Once you master that, a whole new world of homemade hummus is at your fingertips.

My newest hummus discovery may very well be my favorite hummus thus far, and I’ve eaten more varieties of hummus than I can even keep track of. This particular hummus boasts a unique complex flavor of sweet honey with a fiery jalapeño kick that will change the ways of even the most stubborn hummus non-believer. It starts out sweet and creamy, almost like a pastry filling, but is nicely rounded out with a hot and spicy finish.

I’ve had batches of jalapeño honey hummus in my fridge for the last two weeks and have experimented with various dipping apparatuses. I’ve yet to find one that isn’t a delicious vehicle for this dip, including my own fingers. Pretzel sticks, baby carrots, pita crisps, bagel chips, and grape tomatoes all complement the hummus nicely. My personal favorite chip to dip in the jalapeño honey hummus is cracked pepper and olive oil Triscuits, which, thankfully, Weshop stocks. If you whip up a batch of this hummus and discover something even better to eat with it, let a sister know so I have an excuse to stock my house with even more of what may be the best hummus in existence.

 

Jalapeño Honey Hummus 

Recipe adapted from How Sweet Eats.

Ingredients

2 jalapeño peppers, roasted with seeds removed

1 standard can of chickpeas (15.5 oz.), drained and rinsed

1/4 cup tahini

2 tbsp. honey (add more or less to taste)

1/3 cup olive oil

Salt and pepper to taste

3 tbsp. water

 

Directions

1. Broil jalapeños until blackened and blistered on the outside, 5-10 minutes.

2. Seal jalapeños in plastic bag until room temperature. Remove skin.

3. In a food processor, add jalapeños, chickpeas, tahini, and honey, and blend until pureed and mixed well. Scrape down the sides if needed.

4. Pour in olive oil with processor running and continue to blend until hummus is smooth.

5. Add salt and pepper while blending. Taste and season additionally if desired.

6. Pour water in while blending, until hummus is the desired consistency.