Roasted Jalapeño Hummus

by Kelli H. on March 5, 2014

Since I’ve previously written about hummus in almost every way possible, I thought I’d write about last weekend instead. You can just trust me that this hummus is tasty. I mean, I’m practically an expert by now. The roasted jalapeno’s are easy to make and add a nice addition of layered flavor.

Last weekend was unexpected. I knew my parent’s were going to Truckee for the weekend. The forecast was calling for snow up in the mountains. I asked David if he’d be able to go up for the weekend, but it’s always difficult for him with school. He had to study for a math midterm (which is today! GOOD LUCK!), and he wasn’t going to be able to get off work until 5:00 p.m. So, chances were looking like he wouldn’t be able to make it. 🙁

My parents asked if I wanted to hitch a ride with them at 10 a.m. on Friday and boy was I on board! With Ryder in the back of their pick up, we were off to my house to grab some clothes. I hurridley packed a bag and we were off in the pouring rain to make our way up to the mountains. The ride there was pretty fast with no traffic, which was wonderful. We got to the cabin, unpacked, and headed off to Marg’s Taco Bistro for a late lunch/early dinner. It was delicious! I’m sure there will be plenty more trips to Marg’s in the future. We then made it home with full bellies and took the pups on a walk. Unfortunately, it was lightly sprinkling and we didn’t get much of the needed snow over the weekend. Even more unexpectedly, I heard from my brother’s girlfriend that they were thinking of coming up, and that they were going snowboarding on Saturday. I asked if I could join along.

Saturday we were up early getting lattes at Coffeebar & picking up milk, eggs, and butter for breakfast. I had two sausages, an egg, and half an English muffin for breakfast. Alex & Jason were off to go rent her ski’s while I finished getting ready. They picked me back up, and we headed to NorthStar. David & I used to have season passes at NorthStar back in the day for two years in a row. It’s kind of sad that I hadn’t been snowboarding in three years! I’m happy to report that I did not lose my ability to snowboard. I actually felt great out there! Minus a little burning in my calves from working them out so hard. We had lunch at The Tavern where we each had a beer and some food to fuel us for the remainder of our day. All in all, I had such a blast. It totally restored my love for snowboarding, and I hope to go more next year, once David is graduated! I did miss my snowboarding partner, though it was really fun boarding with Jason & Alex. 

Sunday was a pretty relaxing day that included buttermilk pancakes, sausage, lattes, and a 3.5 mile hike with my parents, Ryder, Lexi, & my brother’s dog, Maverick. We slowly cleaned up the cabin and made our way back home. It was nice to have a relaxing/fun weekend with family, but it’s always nice to come back home to David. The saying “Distance makes the heart grow fonder” is definitely true.

That is why my post this week is coming so late! All the way on Wednesday — wow! Sunday night I was exhausted when I got home and I ended up going to bed by 8:30, which left me no time to blog. Monday after work was spent at the store since I didn’t have time during the weekend, so here we are! I hope last weekend was as fun for you as it was for me!

Roasted Jalapeño Hummus

2 jalapeños, sliced lengthwise & seeded
1 clove garlic
1 (15 oz) can chickpeas, drained & rinsed
2 tablespoons tahini
1 tablespoon lemon juice
1/2 teaspoon kosher salt
2-3 tablespoons olive oil

1. Turn broiler on. Place jalapeño’s on a baking sheet and place under broiler. Broil for about 5 minutes or until the skin is black. Remove from oven and place jalapeno’s in a plastic bag. Seal bag and let sit for about 15 minutes. Remove the jalapeno’s from the bag and scrape off the black skin with a knife. Be careful to only take off the skin.

2. In a food processor; pulse garlic and jalapeño’s until chopped. Place beans, tahini, lemon juice, and salt in processor and turn on. Drizzle in olive oil while processor is on until you reach desired consistency. Serve or store in an airtight container for up to 5 days.

Cut in half, remove skin, lay on baking sheet, & broil

Remove from broiler once they have charred skins, place in plastic bag for 15 minutes

Remove from bag, and scrape off charred skin with a knife

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