Corn and Roasted Jalapeno Hummus

I was quite the busy bee in the kitchen this weekend! Nick left me for Virginia, so it was just me, the animals, and my lovely kitchen. It was technically a trip for “work,” but I don’t think he did too much working. His job has some fun perks and one of them is getting paid to fly himself in his little jet to fun places for the weekend. Too bad he missed out on this delicious treat!

Actually, I was feeling particularly nice and since I love him and knew he would like this, I saved half of it (this recipe is double the original) for him. I’m so sweet.

I guess it was good karma because he brought me Dunkin Donuts K-Cups from Virginia. Ohhh yeah, it’s gonna be a good week!

Anyways, I brought half the batch to a friend’s house on Saturday and it was all gobbled up. The corn was slightly sweet and the jalapenos were just spicy enough without being too overpowering. I served it with pretzel chips, which I highly recommend. Delicious!

Corn and Roasted Jalapeno Hummus

(adapted from How Sweet It Is)

• 5 jalapenos
• 2 cans chickpeas, drained and rinsed
• 2 ears corn, steamed and kernels cut from cob
• 1/4 cup olive oil
• Salt & pepper, to taste

Preheat broiler. Place jalapenos on a baking sheet and broil, turning several times, until skins are charred and split.

Remove jalapenos from oven and drop them into a paper lunch bag. Close the bag and let sit 10 minutes.

Remove peppers from the bag and peel off as much skin as possible. Remove stems, slice and remove seeds. Roughly chop the peppers and add them to a food processor with chickpeas and corn kernels. Process everything a minute or two, then, while the food processor is running, stream in the olive oil. Season to taste with salt and pepper.

Serve with veggies, pretzel chips or pita wedges!