Jalapeño Hummus

Huzzah! It's summer time! Most of my memories of last summer tend to involve sitting around a giant bowl of hummus and cradling a never-empty glass of white wine in my hands. Today I ate leftover cold hummus and it was so chillllllled that it hurt my teeth and left me with an almighty garlic stench. Worth it though. 

The nice thing about hummus is you pretty much always have the ingredients to make it, as long as you stock up on a few cans of chickpeas and a jar of tahini. That stuff never goes off, so you can be lazy and garlic-stinky pretty much whenever you desire! 


1 can chickpeas, drained

Juice of 1 lemon

2 cloves of garlic (alright, I used 5. Don't use 5)

1/2 an onion, finely chopped

1-2 Tbsp of tahini paste

1/2 tsp finely chopped jalapeños 

Pinch of salt and paprika

What to do

Here's what you do. Are you ready for it?

Put everything in a bowl (except the paprika) and blend it with a JJJDDUUDDJJJHHHHJJER (handheld blender or similar).

Then fling the paprika artfully on top and serve with some corn chips or toasted pita bread or carrot sticks or just go the whole hog, plunge your bare hand in, grab a nice fistful and shove it in your face. 

Casey Lister