Creamy Tahini Hummus with Jalapeño Vinaigrette

Prep Time15 mins

Servings: 4 people

Ingredients

Hummus

2 cups canned chickpeas, drained and rinsed
1 cup ice water
1 cup tahini (I love the Joyva brand, I get it off Amazon)
3 tbsp lemon juice
2 garlic cloves

Jalapeño Vinaigrette

1/2 cup olive oil
1 jalapeño, diced
2 tbsp lime or lemon juice
1 tsp paprika

Instructions

To make the vinaigrette, add olive oil to a small bowl and whisk in diced jalapeño, lemon or lime juice, and salt and pepper. Let sit at room temperature while you make the hummus so the flavors infuse.
In a blender, add canned chickpeas, ice water (no ice), tahini, lemon juice, and whole garlic cloves. Blend on medium until smooth, adding more cold water to make it smoother if necessary. Add 1 tbsp of salt (or more to taste) and blend one more time to combine.
To plate, spread the hummus in a shallow bowl or plate. Drizzle the vinaigrette over the hummus and sprinkle with paprika and sea salt if desired.
Hummus will last up to 1 week in the fridge.

Related Recipes

Name: Creamy Tahini Hummus with Jalapeño Vinaigrette
Prep time: 15 min
Yield: 4 people
Ingredients: 2 cups canned chickpeas, drained and rinsed; 1 cup ice water; 1 cup tahini (I love the Joyva brand, I get it off Amazon); 3 tbsp lemon juice; 2 garlic cloves; 1/2 cup olive oil; 1 jalapeño, diced; 2 tbsp lime or lemon juice; 1 tsp paprika

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