The best hummus you can buy comes from Ravagh in NYC. I’ve tried (and failed) several times to replicate it but I couldn’t achieve the full flavor. The other day, I purchased a package of 14 jalapeños for $1.00 and desperately needed a way to use them. I found a jalapeño hummus recipe that looked great. A little tweaking elevated the recipe to on-par-with-Ravagh level. This isn’t a copycat recipe for Ravagh hummus as much as its just a recipe for some kick-ass hummus – good enough to make you forget all about Ravagh (how do you even pronounce that?). The roasted jalapeños add incredible flavor, but surprisingly don’t add much heat – a lot of the spiciness dissipates during the roasting process. Of course there’s also the peanut butter, which makes this my new favorite hummus. Try it, and tell me if you’ve ever had better.
2-4 jalapeños (they add much less heat than you think)
1 (15 oz) can chickpeas, drained and rinsed
2-3 Tbsp fresh-squeezed lime juice
2 large cloves garlic, roughly chopped
2 Tbsp natural creamy peanut butter (no sugar added)
1/2 tsp cumin
1/2 tsp ground coriander
1/2 tsp kosher salt
2 Tbsp olive oil
Chopped fresh parsley or cilantro, to garnish (optional)
1. Set the oven to a high broil. Cut the top off each jalapeño, then slice in half lengthwise and remove the seeds/pith. Place on a baking sheet skin-side up and flatten with your hand. Broil for 8-12 minutes, or until the skins are almost completely blackened. Remove the sheet from the oven and immediately place the jalapeños in a small sealed container or plastic bag for about 5 minutes.
2. Once the jalapeños have cooled, remove them from the bag and peel off the burnt skins as much as possible.
3. Now add all the ingredients (including the jalapeños) to a food processor and blend until desired consistency is reached. I prefer to leave it a little bit coarse, but you can go all-the-way smooth if you like.