Roasted Jalapeno-Cilantro Hummus

Directions

Slow Roasted Garlic

1. Heat oven to 275 degrees
2. Take a head of garlic and separate into cloves but leave the skin on. Discard any remaining skins that shed. Place the cloves on a baking sheet.
3. Drizzle with olive oil and toss to coat. Bake for 25-30 minutes or until slightly golden brown and fragrant. Be careful not to burn.
4. Peel cloves and set aside.

Charred Jalapeño

1. Preheat the oven to broil. Cut the jalapenos in half and remove seeds and stems. Place pepper skins-side up on a small baking sheet.
2. Char the jalapeno for about 5-10 minutes until the skin wrinkles and begins to char. Remove from the oven and cool in a closed container to make peeling easier.
3. Remove peppers from the container and peel skins.

Hummus

1. Drain chickpeas and place in a medium saucepan with baking soda. Cover the chickpeas by a couple of inches with filtered water and bring the mixture to a boil over high heat. Continue boiling, reducing heat if necessary to prevent overflow for about 20 minutes or until soft and their skins are falling off. In a fine-mesh strainer, drain the chickpeas and run cool water over them and set aside.
2. Place chickpeas in a blender or food processor with olive oil, cilantro, salt, coriander, cumin, lime juice, lemon juice, roasted jalapenos, tahini and roasted garlic cloves.
3. Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasoning as desired.
4. Spread the hummus on seasonal veggies, our fennel crackers or our oat bread! Hummus will keep in the fridge in an airtight container for one week, though fresh is always best!