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I was compelled to make this after I tried the amazing jalapeño hummus from the fabulous people at Hummus in Korea. We eat a truckload of hummus in our house, mainly because I always have lots left over from my batches that I sell. I’m always looking to make things a bit different, otherwise I would go insane eating the same hummus day after day as a work snack. I haven’t quite mastered this recipe as it’s not as lovely as the one made by the Hummus in Korea professionals but it added a nice kick that wasn’t too hot or spicy. I’d certainly urge you to give it a try if you are in the mood for something a little different.

Ingredients

Hummus

400g of Chickpeas (soaked weight)

10 slices of jalapeño (they come in a jar)

2-4 tablespoons of olive oil

1-2 tablespoons of cumin

1-2 lemons

1-2 teaspoons of salt

1 teaspoon of pepper pepper

Tahini

100ml of olive oil

3-5 cloves garlic

100g of sesame seeds

Directions

The first thing you need to do is soak your chickpeas. This can take between 6 hours to overnight. The longer the better in my opinion. After they have been soaked, you need to cook them. This can take a while. I usually cook mine in the rice cooker because you don’t have to top up the water as often and they won’t burn. If not you can cook them in a pan of water, they will take between 2-3 hours. Or you can skip this step and buy a can. When your chick peas are done, drain them but make sure you keep hold of that water, you will need it for the hummus.

The next step is to blend the chickpeas, you may need to do this in a couple of batches depending on the size of your blender. If they are too hard to blend, use a little of the hummus water to get things going. Some like their hummus chunky and rugged others like it smooth and silky, so blend until you get the consistency you’re happy with. If you want want an ultra silky hummus then peel off all of the skins of the chick peas before blending. It’s a pain in the ass so I never do it. Also my hummus is generally made in industrial style batches so it would probably take me a month to do it, plus I’m very lazy.

You can buy tahini in the foreign food mart in Itaewon and on iHerb and various other stores. It’s also very easy to make. Just place the garlic, sesame seeds, and olive oil in a blender and blend for a few minutes until the seeds have been pulverized.

Once the chick peas are blended, place in a large bowl and stir in the tahini and lemon juice. Then the salt, pepper, and cumin. Hummus is a very personal food, so start by adding a little of each at a time until you get a taste you’re happy with. A lot of factors can affect the taste of hummus so you rarely use the exact same amount of each ingredient every time. I always get the best results when the chick peas are warm.

To make the hummus jalapeño flavoured, blend your jalapeños with a little olive oil until you have a paste then stir it into the hummus. Use as much or as little as you need to suit your own tastes. Serve with your favourite dipping apparatus and enjoy. Voilà jalapeño flavoured hummus.

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