Jalapeno Hummus

I wish you could have seen the gratuitous amount of Mexican food I ate this weekend. I eat it a lot anyway [burritos are a food group, right], but this is a lot even by my standards [but definitely not Andrew’s]. Friday night, we met up with a friend at Pope House Bourbon Lounge before going to see The Imposter [go see it — totally messes with your mind]. While I teased Andrew for not drinking bourbon at a bourbon lounge, he returned the favor. “You’re the one eating a vegetarian quesadilla.” Touche. It was a good quesadilla, though! I was still mildly full from the Indian food I had at lunch, but I knew I’d be starving when the movie got out at 11pm.

Fast forward to Saturday morning. We ate the obligatory breakfast burritos at Gonzales Taqueria truck by the house. I actually didn’t eat tamales for once. I’m just as surprised as you are. Then we barbecued at a friend’s place later for a little pre-game action for the Timbers game that night. Grilled pollo asado and carne asada tacos, naturally. Complete with avocado, onion, Anaheim peppers, and lime. While it isn’t food, I definitely drank some tequila post game in an amazing cocktail from Kask. If you haven’t gone, go. It’s one of my favorite cocktail bars in the city.

I actually made breakfast Sunday morning! Shock. Awe. Gasp. Did I take photos? Of course not. I just ate it. How selfish of me. I made a scramble out of chicken chorizo, chopped pasilla peppers, and eggs and then put it in blue corn tortillas for some ridiculous breakfast tacos. Were they covered in gratuitous cotija cheese? Of course.

There is still a mound of jalapenos in the fridge. They’ve been hanging on in the drawer with the cheese. Is that weird? Andrew bought a few to just snack on [seriously, he loves heatand would probably bathe in hot sauce if he could]. I bought another huge package of them at the Asian market because they were cheap, and we go through them a lot around here. So it only makes sense that I put one in a batch of hummus. I didn’t have time to roast it, but I really don’t mind the fresh bite of a jalapeno. I also used a lot of seeds. The seeds contain the heat. Proceed with caution. Don’t rub your eyes after touching them. Can you see where this is going?

Ingredients

• 15oz can of garbanzo beans, drained and rinsed
• 1-2 jalapeno(s), chopped
• 1 clove of garlic
• 3 tablespoons tahini
• 3 tablespoons olive oil
• 4 tablespoons water
• 1 tablespoon lemon juice
• 1-2 teaspoons cumin
• 1-2 teaspoons salt

Preparation

1. Toss everything into the food processor, starting on the low end of the spices and jalapeno/seeds. You can always add more later.
2. Process until smooth, adding more olive oil or water as necessary to reach the desired consistency.
3. Taste test a lot!
4. I ended up adding a little more olive oil and cumin/salt to really amp up the flavor.
5. Serve immediately or store in the fridge until ready.