Jalapeño Hummus (using Dried Garbanzo Beans)

Pop quiz time: which two states grow the most garbanzo beans (aka chickpeas)?

Answer: Idaho and Washington. The Palouse region, to be specific.

Which, fun fact, is where I grew up! When Mom gave me a bag of dried garbanzo beans grown in my hometown of Colfax, I knew I needed to make something delicious out of them. Sadly…that was probably close to 5 years ago. Sorry Moms!

Don’t worry though, I finally got around to doing something with these garbs (Garbanzo beans. Chickpeas. Same thing). Hummus!

Kelly has already made us a traditional hummus recipe, and now I’m giving you Jalapeño Hummus! It made an appearance at our Super Bowl party and is sure to be a new go-to party dish. And this recipe makes enough for a whole party…so be prepared!

The only difference between using dried garbanzo beans and canned is time. With the dried garbs you need to soak them overnight and cook them before blending. Nothing difficult, you just need to plan ahead a little more.

In Portland last year Kelly and I ate at an AMAZING greek restaurant with the best hummus. And all different kinds! Jalapeño, Cilantro…even baba ganoush, which is essentially eggplant hummus. It’s been almost a year since our trip, but better late than never to recreate the recipes, right??

~Stephanie

Jalapeño Hummus (adapted from Classic Hummus)

• 2 cups dried garbanzo beans (or 2 15oz cans)
• 1 tsp baking soda
• 1 tsp salt
• 5 garlic cloves
• 1/2 – 1 jalapeño (depending on desired spiciness)
• 1/2 c tahini paste
• 1/4 c lemon juice
• 1/4 c olive oil
• salt, pepper and paprika for taste

1. Place dried garbanzo beans in a medium sized bowl and fill with water, so water completely covers beans. Cover and refrigerate overnight. (If using canned beans, skip steps 1-3)
2. Drain beans and place with new water, baking soda and salt in a medium saucepan. Bring to boil and let boil 45-60 minutes, until beans are soft enough to be squished between fingers.
3. Drain beans and let sit until room temperature.
4. Place beans, garlic, jalapeño, tahini paste and lemon juice in food processor and pulse until smooth. With the food processor running, slowly pour in olive oil.
5. Add salt and pepper to taste. If needed, add more olive oil or water to reach desired consistency.
6. Serve in shallow dish and sprinkle with paprika and drizzle of olive oil.