Jalapeño Humus


  1. 1 pound of Chick peas
  2. 5 cloves of Garlic
  3. 1 to 2 tsp of Sea Salt
  4. 3 Jalepeño peppers
  5. Curry
  6. Black pepper
  7. Paprika
  8. Lemon juice

   Serve with corn chips or tortilla wraps



1. Cook cIMG_1415hick peas until tender but not too soft. Use a crock pot if you have one, and just let it cook overnight. Season with pepper and salt.

2. Place softened chick peas in blender with chopped garlic and jalapeño.  Add curry and lemon juice. Blend on high speed until the peas form a very thick but smooth paste.

3. Place humus in a serving dish. Sprinkle with paprika and garnish to your liking.


This HUMUS lasts quite a while. Serve up as a snack or part of  your main dish and enjoy!


In the photo to the right, humus was served as a side dish with fresh avocado and sauteed fish.

The top photo shows HUMUS it served with corn chips and TAPENADE (made from olives, olive oil and seasonings – blended together to form a paste.)




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