Makes approximately 1 1/2 cups of fresh hummus | 4 servings
Created from years of making hummus + inspiration from Peas and Crayons
1 1/2 cups hydrated garbanzo beans/chickpeas (this is approximately 1 can), drained (reserve water brine), 1/4 cup reserved
2 tablespoons tahini (sesame paste)
2 teaspoons taco seasoning blend
1 lime, zested + cut for juice
1 small garlic clove
1/2 jalapeno, diced
Pinch of sea salt + fresh cracked pepper
Glug of really good extra virgin olive oil
1 pound fresh jalapenos, sliced
1 pound red onions, sliced
1 pound red chilies, sliced
2 cups rice wine vinegar
1 1/2 cups granulated sugar
2 cups water
1/4 cup chickpeas
1 teaspoon olive oil
1/2 teaspoon taco seasoning
Squeeze of lime juice
Flaky sea salt
1 teaspoon fresh cilantro, minced
1 teaspoon fresh scallions, diced
Avocado, Tajin, crispy chickpeas
1) Slice the jalapenos, chilies, and red onion for the pickled salsa. Bring rice wine vinegar, sugar, and water to a low boil and pour over the salsa mixture. Set aside and let the ingredients marinade for at least 30 minutes.
2) Preheat oven to 425. Mix 1/4 cup garbanzo beans with olive oil and taco seasoning. Roast for 5-8 minutes or until crispy. Set aside to cool.
3) Drain the hydrated garbanzo beans reserving the liquid to help thin the hummus, as needed. Place in a high-powered blender with tahini, juice from the lime, small garlic clove, taco seasoning, half a jalapeno, and freshly cracked pepper + a pinch of sea salt. Blend at high speed until smooth, scraping down the sides if needed. If the mixture is not blending well, add 1-2 teaspoons of reserved bean liquid to help thin. Add one circle of olive oil (about 2 teaspoons) and blend again.
4) Place hummus in a shallow bowl and dress with fresh cilantro + scallions (green onions), taco seasoning or Tajin, avocado, fresh salsa (if you didn’t make the pickled salsa), a squeeze of lime juice, and a sprinkling of flaky sea salt and freshly cracked pepper.
Serve the hummus with radishes, tortilla chips, sweet peppers, and warm flat breads.