As you might know from my instagram I’m super busy 24/7! I go to uni, work, try to hit the gym almost daily and when I get home homework and my blog are awaiting me.
Buuuut what does that all have to do with jalapeño hummus? Well, easy. I have lunch at uni, but get hungry when I come home – so I need quick but filling (and of course yummy!) snacks! And as I looooove my ricecakes (I usually have them with mashed avocado seasoned with salt, pepper and ground chilli) I had to come up with a new topping so they won’t turn boring – that’s how I came up with jalapeno hummus. I love everything spicy, both Asian and Mexican, and this hummus is really Mexican-ish – yum! And so easy and made only with ingredients that everyone should have at home!
1 can (about 310g) chickpeas
1 garlic clove
1 tbsp nut butter of choice
1 tbsp olive oil (or water)
2 tbsp soy yogurt (optional)
2 (pickled) jalapeños (preferably red ones for a prettier colour)
salt, pepper and chilli