I can’t believe it’s already Thursday!?!? This week has absolutely flown by!!
How many of you wear fitness trackers? And are almost religious about putting it on everyday? I know I am and it’s one of the first things I do most mornings after all I want to get those steps from the bedroom to the coffee pot counted. However, if I know I’m going to be sitting and working on the computer all day I somehow “forget” to put it on. I know I’m not going to be moving around much and I DON’T want to be reminded about it. Does anyone else do that?
Needless to say I haven’t put my fitness tracker on almost all week because I’ve been sitting around working on a new and updated look to the blog. There are still a few little tweaks I want to make but I’m super happy with the way it’s looking. So please take a look around and let me know what you think (Feed back is much appreciated 🙂 )
Now that its lunch time I’m off to enjoy a bowl of Ultra Creamy Roasted Jalapeño Garlic Hummus…. Velvety, Spicy, and Absolutely Delicious!!!
Ultra Creamy Roasted Jalapeño Garlic Hummus
1 pound Dried Chickpeas
1 Tablespoon Salt
2-3 Roasted Jalapeños Chopped (peeled, stem and seeds removed)*
4 large cloves Roasted Garlic
1/4 Cup Fresh Lime Juice (about 1-1/2 limes)
1/2 Cup Tahini
1/4 Cup (plus extra) Reserved Chickpeas Liquid
2 Teaspoons Ground Cumin
Pinch of Salt and Black Pepper
Cilantro, Toasted Pine Nuts, Olive Oil, Sliced Roasted Jalapeño Pepper, and Warm Toasted Pita
Sort through the dried chickpeas and soak in a large bowl filled with 8 cups of cold water. Soak the chickpeas overnight (or a minimum of 6 hours). After the chickpeas have soaked drain and rinse them.
Bring a large pot of 8 cups of water to a boil and add the chickpeas, reduce heat to low and simmer for 45 minutes, with the lid sightly ajar add more water as needed. After 45 minutes add 1 Tablespoon kosher salt and cook for another 15 minutes. Remove from heat and allow the chickpeas to cool. Once cool strain off all the excess cooking liquid from the chickpeas and reserve.
Meanwhile, pre-heat the broiler to high and roast 3 jalapeño peppers for 5 minutes until charred, turn them over and char for another 2-3 minutes.
Then remove from the oven and allow to cool before removing the skin, stem, and seeds.
Turn the broiler off and heat oven to 400 degrees. Slice the top 1/3 off one whole head of garlic (unpeeled) season with a pinch of salt and drizzle of extra virgin olive oil. I know it’s just Garlic but look how pretty it is!!
Wrap in foil and roast in the oven (cut side up) for 35 minutes. Remove and cool before unwrapping the foil. Mmm caramelized, roasted, goodness!!
Then just squeeze out the roasted cloves.
Time to make the hummus…
In a food processor add 2 cups of the cooked and drained chickpeas, (remove any skins you see that have fallen off during the cooking process)
4 large cloves of roasted garlic, 1 of the roasted, seeded, and peeled jalapeños, fresh lime juice, tahini, and ground cumin. Puree the mixture until combined then with the machine running add the 1/4 cup reserved chickpeas cooking liquid. Scrap the machine down to makes sure everything is evenly combined. Taste for seasoning and spice, adding the remaining peeled and seeded jalapeño(s) to taste along with salt and black pepper. Then put the lid back on and puree for another 2-4 minutes until smooth as silk adding a tablespoon or 2 more of the reserved cooking liquid until desired consistency is reached.
To serve make a well in the center of the hummus…
Then drizzle in desired amount of Really GOOD Extra Virgin Olive Oil, and top with toasted pine nuts, cilantro, and sliced roasted jalapeño.
Serve with limes and warm lightly toasted pita bread.
Now the question is what to do with the remaining whole chickpeas… Well that’s a story for another time 😉
*Note: Sometimes you never know what you’re going to get when it comes to a jalapeños heat level. I add these peppers one at a time until I reach the desired heat. For example, these peppers were not to hot so I only added 2 to the hummus and used the remaining pepper as a garnish on top.
*This post will be shared on Fiesta Friday 🙂