The heat of jalapeño peppers is balanced in this southwestern-inspired hummus by zesty lime. Serve with your favorite Guiding Star-earning tortilla chip or cut veggies. This would be an excellent recipe to serve with jicama sticks.
Tip: Take care while working with hot peppers: their oils can burn if you rub your eyes or touch your mouth. Wash your hands thoroughly with hot water and dish soap (the surfactants are better at breaking down oils than hand soap). Wear gloves if desired.
2 Tbsp. tahini
½ tsp. cumin
½ tsp. coriander
½ tsp. salt
3 Tbsp. olive oil
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Instructions
Place the oven rack in the top position and set the broiler to high. Place the jalapeños on a sheet of aluminum foil and roast, turning every few minutes until charred evenly (6-9 minutes).
Wrap jalapeños in the foil and let sit until cool enough to handle safely (10 minutes).
Remove the skin, split the peppers, and remove the seeds. Slice into thin strips and set aside.
Place remaining ingredients in a food processor and process until smooth. Transfer to a serving bowl and stir in the sliced jalapeños.
Serve warm or chilled.
Nutrition Facts
16 servings per container
Serving size36 g
Amount per serving
Calories59
% Daily Value*
Total Fat 4.1g
5%
Saturated Fat 0.6g
3%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 147.6mg
7%
Total Carbohydrate 4.5g
2%
Dietary Fiber 1.35g
4%
Total Sugars 0.1g
Includes 0g Added Sugars
0%
Protein 1.7g
Vitamin D 0mcg
0%
Calcium 14.1mg
2%
Iron 0.5mg
0%
Potassium 57mg
2%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Practical Notes
No additional notes for this recipe.
Score Breakdown
+ More
Fiber
Vitamins & Minerals
Whole Grains
− Less
Additives to Limit
Added Sodium
Added Sugar
+5-3=2
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