Spicy Jalapeño & Green Chile Hummus, Sweet Peach & Date Hummus, and Homemade Lime Tortilla Chips

This recipe was first published in my biweekly recipe column in The Westfield Leader on July 30, 2020! This hummus is quick to whip up and the perfect appetizer for a hot summer evening. The sweet and spicy combination is delicious. When making the hummus, be sure to scrape the sides of the blender throughout mixing to ensure all ingredients are well incorporated. The homemade tortilla chips work perfectly with the hummus or dip of your choice!

Spicy Jalapeño and Green Pepper Hummus: Blend all ingredients together in a blender. Taste and adjust the flavor accordingly. If you want it spicier, add a few extra jalapeños (especially the ones from the jar).

  • 1 can (15.5 oz) chick peas (drained and rinsed)

  • 1/4 cup olive oil

  • 1 can (4 oz) fire roasted diced green chilies

  • 2 fresh jalapeño (seeds removed)

  • 10 or so slices of jarred jalapeños

  • 1 tablespoon juice from the jarred jalapeños

  • Sprinkle of Himalayan salt

  • Sprinkle of black pepper

Sweet Peach and Date Hummus: Blend all ingredients together in a blender. Taste and adjust the flavor accordingly. If you want it sweeter, add a few extra dates.

  • 1 can (15.5 oz) chick peas (drained and rinsed)

  • 1/4 cup olive oil

  • 2 yellow peaches, pitted (or peaches of your choice)

  • 3 dates, pitted

  • Sprinkle of cinnamon

Homemade lime tortilla chips: I recommend buying one bag of flour tortillas and one bag of corn tortillas (big or small are both fine, whatever you prefer). I make one cookie sheet worth of flour tortilla chips and one cookie sheet worth of corn tortilla chips. Make as many chips as you like.

  • Preheat oven to 350 degrees Fahrenheit

  • Use kitchen scissors (or a knife) to cut tortillas into triangles

  • Lay the cut-outs on a non-stick cookie sheet

  • Spray lightly with olive oil (or lightly brush the olive oil on using a brush)

  • Squeeze half a lime on top of all the chips

  • Sprinkle with pink Himalayan sale (or another type of course salt)

  • Sprinkle with black pepper

  • Bake the chips for about 10 minutes or until lightly golden brown and crispy. Allow the chips to cool for a few minutes and enjoy.

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