Jalapeño Garlic Hummus

It’s not red, white or blue, and it didn’t originate in America.  

So if you’re looking for a super festive, all-American recipe for the 4th of July, this is not it. BUT! If you’re looking for a relative healthy way to snack your way through the holiday regardless of festive artificial colors, this is it.

We still don’t have set plans for the weekend, and after trying to talk to Greg about making plans, I’ve given up. Men! They just don’t appreciate a good plan, do they? His brother is visiting for the weekend, so a cookout, eating out and the beach are likely in our near future. Other than that, we’re taking each day as it comes. 
Oh! And after our classes at the gym Saturday morning, Erica and I are trying out a new French bakery. Besides the coffee and drool-worthy pastries, they have breakfast sandwiches, crepes, quiches and more. Can’t wait!
What are your plans, or non-plans, for the holiday?
Getting back to this hummus though, has anyone else noticed that hummus is never on sale anymore? Is there a chickpea shortage I’m unaware of? Greg and I try to only buy items on sale, although there are obviously times we don’t have a choice or make exceptions. I’m talking to you Dannon Light & Fit Toasted Coconut Vanilla Greek Yogurt!!! (<–my current obsession and the only flavor yogurt I’ve been buying for the past two months). Can you tell I’m passionate about it?
Back to the hummus, again! Sabra’s Supremely Spicy is our favorite and really the only kind of hummus we buy. It used to be on sale about every other week, which was perfect. It allowed us to get a good deal when we needed it, and the weeks it wasn’t on sale, we still had enough from the previous week to get us through until the next sale. 
Well, times have changed. This mystery chickpea shortage has left us in a hummus famine for far too long. 
The time came for me to make my own, and the result was well worth the cost savings. If you don’t like spicy, don’t be intimidated by “jalapeño” in the name. Yes, there is an entire seeded jalapeño in the recipe, but it adds just the right amount of kick. If you really like spicy, try adding two jalapeños and maybe some crushed red pepper. Greg, Mr. Nothing Is Too Spicy For Me, didn’t think this was spicy at all. So it’s all just personal preference. 
I’ve made hummus once before, back in the baby days of this blog in 2011, but this batch was actually prepared properly – with a food processor, not manually smashing the beans with a hand mixer. Ha! Amateur move. I’ve come a long way. 
P.S. I bought a lemon specifically for this hummus, then completely forgot to use it. Now that I think about it, a lime would be much better with the jalapeño anyway. Give it a try and let me know! 

See, I am patriotic after all, despite the un-patriotic recipe. 
Jalapeño Garlic Hummus

Makes about 1 cup

1 can garbanzo beans (same thing as chickpeas)
1 medium jalapeño, seeded and diced
2 teaspoons minced garlic
1/2 teaspoon salt
3 tablespoons olive oil
2 tablespoons canned coconut milk (regular milk or water will also work)
1. Add garbanzo beans to a food processor. Blend until desired smoothness, about 1-2 minutes.
2. Add remaining ingredients to the food processor. Blend for about 2 more minutes, scraping down the sides of the bowl as needed, until all ingredients are well distributed. Serve with pita chips, veggies, or on a sandwich. Store leftovers in fridge for up to one week.

Smashing Chickpeas

Hummus. Hummm hummm hummus. 
I’m a little intrigued by chickpeas…garbanzo beans. Whatever you want to call them. 

Who knew it was so easy to smash them up and they’d turn into a nice little healthy spread?

Well, ‘easy’ is a relative term. I guess it would be ‘easy’ if one had a food processor to grind up these chick-ity peas. But ONE does not have a food processor. How dare I call myself a foodie. Don’t worry, the appliance is on my Christmas wish list! And since it’s almost September, that means it’s almost fall. And after fall comes winter. And during the winter it’s Christmastime! So it’s perfectly acceptable to have started a Christmas wish list.
Moving right along…where was I? 
Oh yeah. Since I don’t have a food processor, I had to get creative. From past experience, a blender isn’t always a good alternative. So good ole trusty Mr. Hand-Mixer won out.
A few minutes and several flying chickpeas later, I was left with hummus. It turned out I was much better off just smashing the beans with the beaters turned off  rather than trying to blend them on high-speed. It was actually kind of fun 😛
Hummus is one of those foods I only recently started to like. I actually think I skipped the ‘like’ part of the relationship and jumped right into love. 
I don’t know what inclined Greg to buy that first container of Sabra hummus awhile back, but I’m so thankful he did. For something that never appealed to me, partly because I thought it was so bland, has become a permanent fixture in our fridge. To say Greg and I are hummus fanatics is an understatement. I absolutely love hummus spread on a turkey wrap, or as a dip for pita and veggies.  
While Greg and I have mostly stuck to the Supremely Spicy flavor (from Sabra), we have also tried garlic, basil and pesto hummus. But the Spicy has remained at the top of the list.
Until now….until this.
This hummus is still spicy. Hey, it better be if Greg is going to enjoy it. And the cheddar cheese makes it unlike any other hummus I’ve had. Also, because of my unconventional method of turning the beans into mush, it was left a bit chunkier than you normally find it. Turns out I like it better this way anyway. 

I can’t wait to make this again and try some new flavor combinations. 
What are your favorite flavors of hummus?
Jalapeno-Cheddar Hummus
(Adapted from Eat.Live.Run.)
Makes about 2 cups
1 15.5 oz can chickpeas, drained and rinsed
1/2 jalapeno pepper, seeded and chopped
2 tablespoons extra virgin olive oil
2 tablespoons warm water
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup shredded cheddar cheese
1. Combine chickpeas, jalapeno, olive oil, water, salt and cumin in food processor and process until smooth (OR combine in medium bowl and smash with hand-mixer)
2. Add the cheddar cheese and blend again until ingredients are well-combined.