A creamy dip that is slightly sweet then spicy, this tropical pineapple jalapeño hummus is made from only 10 ingredients. Perfect for snacking or coating your favorite pasta.
Why you’ll love it
First of all, hummus is amazing! I don’t think there’s a person out there who doesn’t love hummus. If you don’t, that’s ok, we can still be friends. And I bet that even if you think you don’t like hummus you will love this pineapple jalapeño hummus.
Although the ingredients are simple, I do have some tips on how to use them to create the perfect pineapple jalapeño hummus.
Jalapeño- Be sure to remove the stem, seeds and spines.
Pineapple- Keep as much juice from the pineapple as you can. We use it to thin out the hummus and add sweetness.
Tahini- You want a good quality, runny tahini. I recommend Soom Foods. It’s my personal favorite.
Chickpeas- If you can, get salt-free canned beans. Also, I highly recommend peeling your chickpeas before adding them to the food processor. This will ensure a very creamy hummus.
Whip Up Some Hummus
This has to be one of the simplest snacks to prepare. All you need is a food processor. You could even make it with a blender (you’ll just have to stop more frequently to scrape down the sides).
In the bowl of the food processor, blend the chickpeas, pineapple, jalapeno, tahini, pineapple juice, olive oil, maple syrup, garlic, cumin, and sea salt until smooth about 3 or 4 minutes.
If the hummus is too thick, drizzle in more olive oil or pineapple juice, 1/2 tsp at a time until desired consistency is reached.
Chill in the refrigerator for 3-4 hours before serving cold.
Ingredient Health Benefits
Chickpeas-protein, fiber, potassium, folate, magnesium, manganese, molybdenum, thiamine
Cumin- iron, essential oils
Tahini (sesame seeds)- lignans (fight hormonally driven cancers, breast and prostate), phytosterols
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Pineapple Jalapeno Hummus
- Food Processor
- 2, 15oz can chickpeas, drained and rinsed
- ¾ cup pineapple, cubbed
- 1 medium jalapenos, de-seeded leave in the seeds for a spicier hummus
- ⅓ cup tahini
- 2 tbsp pineapple juice
- ½ tbsp olive oil
- 1 tsp maple syrup
- 1 clove garlic
- ¼ tsp cumin
- ⅛ tsp sea salt
- In the bowl of the food processor, blend the chickpeas, pineapple, jalapeno, tahini, pineapple juice, olive oil, maple syrup, garlic, cumin, and sea salt until smooth about 3 or 4 minutes.
- If the hummus is too thick, drizzle in more olive oil or pineapple juice, 1 tsp at a time until desired consistancy is reached.
- Chill in the refrigerator for 3-4 hours before serving cold.