Roasted Jalapeño and Lime Hummus

3 jalapeños
2 cups cooked chickpeas or 1 15-ounce can chickpeas
4 tablespoons lime juice
2 cloves garlic, roughly chopped
2 tablespoons tahini (or substitute extra-virgin olive oil)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon salt
3 tablespoons extra-virgin olive oil
1 tablespoons minced cilantro
 

Roast the jalapeños under the broiler, on the stove top, or on the grill. Flip every few minutes until the peppers are charred all over. Move them to a heat-proof bowl and cover with plastic wrap for about 10 minutes.

When the peppers are cool enough to handle, slip off the skin, split the peppers, and strip out the seeds. Slice the jalapeños into thin strips and set aside. Take care while working with these peppers because the jalapeño oils can really burn if you rub your eyes or touch your mouth. Wear gloves if desired.

Warm the chickpeas in the microwave for about a minute (this helps make the hummus creamier). Pour them them into the bowl of a food processor along with 3 tablespoons of lime juice, garlic, tahini, and spices. Begin processing and stream in the olive oil through the top of the machine. Scrape down and process again until the hummus is very smooth.

Transfer to a serving bowl and stir in the sliced jalapeños. Taste and add more jalapeños, more lime juice, or more seasonings to taste. Cover and refrigerate for at least 20 minutes before serving.

 

Sweet Potato Hummus

1 8-ounce orange-fleshed sweet potato, scrubbed

2 medium garlic cloves, unpeeled, woody ends trimmed

1 15-ounce can chickpeas, rinsed and drained

3 tablespoons tahini

3 tablespoons freshly squeezed lemon juice

1 tablespoon water

3/4 teaspoon smoked paprika, plus more for garnish

3/8 teaspoon ground cumin

fine sea salt

1/4 cup extra virgin olive oil, plus more for drizzling

 

Bake sweet potatoes at 375°F until soft - approximately 45 minutes. In last 15 minutes, add garlic to oven so they can roast, too.  Cool both then peel.

In a food processor, combine the chickpeas, sweet potato chunks, roasted garlic, tahini, lemon juice, water, smoked paprika, cumin, and 1 teaspoon salt. Pulse about ten times, until the chickpeas are coarsely chopped. Scrape down the bowl and process to a thick purée, about 1 minute. Scrape down the bowl once again. With the machine running, stream in the olive oil and continue to process until the mixture is as smooth as it can be, about 1 minute, scraping down the bowl once or twice. Taste and adjust the seasoning with more salt, if needed.

Transfer the hummus to a wide, shallow bowl for serving. Cover and let stand at room temperature for about 30 minutes.   Drizzle with olive oil, sprinkle with smoked paprika.