{"id":30980,"date":"2019-06-12T05:00:49","date_gmt":"2019-06-12T11:00:49","guid":{"rendered":"https:\/\/www.blissfulbasil.com\/?p=30980"},"modified":"2021-04-27T09:54:15","modified_gmt":"2021-04-27T15:54:15","slug":"pickled-jalapeno-hummus","status":"publish","type":"post","link":"https:\/\/www.blissfulbasil.com\/pickled-jalapeno-hummus\/","title":{"rendered":"Pickled Jalape\u00f1o Hummus"},"content":{"rendered":"

This pickled jalape\u00f1o hummus is super smooth, zippy, and tangy with a slow-warming kick of heat. Slather it on toast, crackers, or your favorite veggies!<\/strong><\/em><\/p>\n

\"Pickled<\/p>\n

Pickled [insert any veggies here] are my favorite. I'm not entirely sure that sentence makes sense, but you get the idea. I love pickled things.<\/p>\n

So much so that I've been known to drink pickle juice (sometimes even pickled jalape\u00f1o juice if I'm craving a real ZING).\u00a0Something about the salty tang gets me good.<\/p>\n

As a food blogger of nearly 9 years (seriously, where'd the time go?), I noticed about a year ago that there weren't nearly enough vinegary hummus recipes out there. And so I made it my mission to bring more pickle-y hummus goodness to the recipe world.<\/p>\n

If what you're seeking is an ultra creamy, cloud-like hummus with a kick of heat and a tang of vinegar, look no further. This recipe has your name all over it.<\/p>\n

It's inspired by this<\/a> pickle hummus and this<\/a> pepperoncini hummus, so be sure to check those out if you haven't already.<\/p>\n

\"Pickled<\/p>\n

Just five simple ingredients are needed for this recipe:<\/p>\n

Chickpeas.
\nPickled jalape\u00f1os.
\nPickled jalape\u00f1o juice.
\nTahini.
\nSalt.<\/p>\n

\"PickledTo make this hummus, you'll add the chickpeas, jalape\u00f1o juice, tahini, and salt to a food processor and process until smooth.<\/p>\n

How you approach the chickpeas is entirely up to you. Leave the skins on, pop them off? Your call.<\/p>\n

Your hummus will be smoother without the skins, but it'll take you about 10 minutes longer to make.<\/p>\n

Personally, I pop\u00a0most<\/em> of the skins off, inevitably coming to the conclusion about three-quarters of the way through that,\u00a0Dang, this is taking forever, and I'm hungry<\/em>. And so I throw the last beans in skins intact.<\/p>\n

(Hummus) progress, not perfection, right?<\/p>\n

Thankfully, the vinegary jalape\u00f1o juice works wonders when it comes to creating a super smooth, almost fluffy hummus.<\/p>\n

Checkout the smoothness (even with the skins left on that last dainty handful of chickpeas)...<\/p>\n

\"Pickled<\/p>\n

Once your hummus base is ready, you'll stir in half a cup of roughly chopped pickled jalape\u00f1os. I like to chop up a bit more for topping as well, but the garnish situation is also yours to explore.<\/p>\n

A drizzle of olive oil, a sprinkle of pepper, a cozy cluster of fresh jalape\u00f1o slices...?<\/p>\n

\"Pickled<\/p>\n

Serve this hummus alongside your favorite dipping devices. Here are a few ideas to get the wheels turning:<\/p>\n

Multigrain bread slices.
\nBaguette slices.
\nCucumber wedges.
\nGrape tomatoes.
\nTortilla chips.
\nSeeded crackers.<\/p>\n

You can serve this hummus straight away or make it ahead of time and refrigerate it until ready to serve. I find it's even tastier on the second day once all the flavors have had a chance to meld and mingle.<\/p>\n

\"Pickled<\/p>\n

I hope you love this recipe as much as I do. If you make it, let me know! Leave a comment, rate it, and don\u2019t forget to tag a photo #blissfulbasil<\/a> on Instagram.<\/p>\n

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\ud83d\udcd6 Recipe<\/h2>
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5<\/span> from 3<\/span> votes<\/div><\/div>\n<\/div>\n

Pickled Jalape\u00f1o Hummus<\/h2>\n
<\/div>\n
This pickled jalape\u00f1o hummus is super smooth, zippy, and tangy with a slow-warming kick of heat. Slather it on toast, crackers, or your favorite veggies!<\/span><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Course <\/span>Dip, Sauce<\/span><\/div>
<\/g><\/svg><\/span> Cuisine <\/span>Mediterranean<\/span><\/div>
<\/g><\/svg><\/span> Keyword <\/span>gluten-free, grain-free, vegan<\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Prep Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
<\/g><\/svg><\/span> Total Time <\/span>10 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n
<\/div>\n
<\/g><\/svg><\/span> Servings <\/span>6<\/span><\/div>\n\n
<\/g><\/svg><\/span> Author <\/span>Ashley<\/span><\/div>\n\n\n

Ingredients<\/h3>