Roasted Jalapeño & Honey Hummus

Holy Hummus.

I think I’ve discovered my favorite snack, like… ever.

This stuff is legit.


Don’t get me wrong, my other hummus recipes are awesome.  I love making this stuff from scratch.  It’s so easy and I love being able to customize the flavors.  This recipe puts all others to shame.  It’s just so-freakin-awesome.

The idea for this hummus recipe came from one of my absolute favorite bloggers, Jessica, from How Sweet It Is.  Not only do I love reading her hilarious stories, Jessica has just the best recipes.  Her pictures are amazing too.  I knew I had to try this recipe out when I read it a week or two ago.  I love roasting peppers and adding honey to hummus was something I had never even heard of.  I’m all in.


Roasted Jalapeño & Honey Hummus


1-4 Jalapeño Peppers, roasted*

2 cans Chickpeas, drained, reserving liquid

1/4 cup Tahini

1/4 cup Honey

1/4 cup Olive Oil

2 cloves Garlic, minced

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/4 teaspoon Cumin

1/4 teaspoon Garlic Powder


*To roast the jalapeños, you can hold them with heat-safe tongs over a gas range, or you can roast them in the oven (what I do) on a foil-lined baking sheet.  Roast at 400 checking/flipping every 5-10 minutes or so, until the peppers are soft and browning.  I used 4 peppers with seeds.  Use one at a time, tasting to see how spicy it is.  Dave and I love spicy food, this is about average spice for us.  Remove the seeds if you don’t like spice at all.*

1.  Add the chickpeas, jalapeño, and garlic to the food processor.  Pulse until finely chopped.  

2.  Add in the tahini, honey, and all four spices and continue to blend, stopping to scrape down the sides if necessary.  With the processor turned on, slowly stream about half of the olive oil into the hummus.  Depending on how you like the consistency, add in a few tablespoons of the bean “juice” (from draining the chickpeas).  Keep processing until you get the desired consistency, adding bean juice or oil as you go.  I stop and taste often.  Serve with chips, cucumber slices, carrots, or spread on a sandwich!  MMM!

Recipe adapted from:  How Sweet It Is

Ready to whirl!

Ready to whirl!

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So while these pics might look like any old hummus… I promise you, this stuff is special.  Try it out!

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Or… try another one of my favorite dips!

Buffalo Chicken Dip

Buffalo Chicken Dip

Italian Hoagie Dip

Italian Hoagie Dip

Smoked Salmon Dip

Smoked Salmon Dip

Jalapeno Cheddar Beer Bread

So, I have this cooking/blogging/general fear of making my own bread.  I’ve seen it a million times… pretty much every day I read my favorite foodie blogs.  My blogging friends are making their own breads, pizza crusts, pretzels, donuts… and I am so super jealous.

Maybe it’s the fact that I’m not married yet and don’t have a Kitchen Aid with a handy-dandy dough hook… or maybe just the thought of having to let something rest and wait around for it is just too daunting for me.  I don’t know.  The bottom line is… I haven’t tried it yet.  Key word:  YET.  I’ll get there someday.

I was recently inspired by my dear friend Melanie when I went to visit her, her husband, and their pup Mona in Fort Wayne, Indiana.  We had the best time… ever.  The first night I was there, Melanie cooked up a delicious dinner including Beer Bread.  I was amazed.  Melanie- who when she moved claimed to not know how to “boil water” baked bread!  Go Mel!

It all made more sense when Mel showed me the empty box of Beer Bread.  Regardless, the bread rocked and totally inspired me to do the same… you know since I won’t make my own.  This week, I searched TWO grocery stores and COULD. NOT. FIND. ANY!!!  Boo!  I decided to hit the internet and see what I could find.

I ended up with a winner.

It is SO good.  OMG.

Jalapeno Cheddar Beer Bread

Recipe adapted from:  Cooking Light 

Makes:  12 Slices (175 Calories Each)


Olive Oil

1 Jalapeno, chopped (remove seeds if you don’t want it too hot)

Black Pepper, Sea Salt

1 teaspoon Garlic, minced

13.5 oz AP Flour (3 cups)

3 Tablespoons Sugar

2 teaspoons Baking Powder

1 teaspoon Salt

1 Cup (ish) Sharp Cheddar Cheese, shredded

1 (12oz) can Beer (I used Coors Light)

2 Tablespoons Butter, divided, melted


1.  Preheat oven to 375.  Prepare a loaf pan or a square cake pan with cooking spray.

2.  Heat a little bit of Olive Oil (tablespoon, at most) in a small skillet over medium heat.  Add chopped Jalapeno and cook for a few minutes, stirring occasionally.  Stir in garlic and pepper, cook for one last minute before setting aside.

3.  Combine flour, sugar, baking powder, and salt in a large mixing bowl.  Stir with a whisk.  Now, make a well in the middle of the dry ingredients.  Add Jalapeno mixture, cheese, and beer into the well.  Stir with a spoon until the batter is just coming together and moist.  (this will happen easier and sooner than you think!)

4.  Dump the batter into the prepared pan of choice.  Drizzle one tablespoon of melted butter over the top.  Bake at 375:  Loaf Pan (35 min) or 9×9 Cake Pan (15-20 minutes).  Drizzle the other tablespoon of melted butter over the top and put back in the oven for an additional:  (Loaf Pan- 25 minutes, Cake Pan: 15-20 minutes).  The bread will be done when a toothpick inserted into the center comes out clean.  Remove and cool in the pan for 5 minutes on a wire rack or on the stove.  Flip and remove from pan to completely cool.  

It did feel a little weird just dumping a can of beer into this...

It did feel a little weird just dumping a can of beer into this…


what a nice golden-brown crust

what a nice golden-brown crust


Dave got really excited when he saw the specks of Jalapeno in here!  We love our spicy!

Dave got really excited when he saw the specks of Jalapeno in here! We love our spicy!

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Dave and I split a piece before it was completely cooled... topped it off with a dab of light butter and mmmm!

Dave and I split a piece before it was completely cooled… topped it off with a dab of light butter and mmmm!


I’m telling you… coming from a person who won’t even try to make their own yeast bread… this Beer Bread is SO easy.  It was so easy, that I’m determined to convince Melanie to try.  This may have been the test I needed to see if I am up for the challenge of making “real” bread.  Just maybe.

The original recipe called for a loaf pan, which I just don’t have… the cake pan worked perfectly though, but I did have to watch my cook times.  I tried to include them in here for you but definitely keep an eye on it and always stick with the toothpick rule.

You should also check out these other BREAD-tastic Recipes from IGTBTC!

Bread Pudding w/ Salted Caramel Sauce

Bread Pudding w/ Salted Caramel Sauce

Challah Bread Stuffing

Challah Bread Stuffing

5-Minute Banana Bread

5-Minute Banana Bread