For the second year in a row, the only truly successful plant in our Garden is the peppers. One of my favorite appetizers are jalapeño poppers, but you don’t even want to know how many grams of fat and calories are in my old recipe. It’s time for something new, so I tested and approved this recipe that replaced cream cheese with roasted jalapeño hummus and topped it off with a crunchy Panko topping.
Roasted Jalapeño Hummus:
1 16oz can Chickpeas
2 Roasted Jalapeños
1/4 cup Water
3 tbsp Lemon juice
1 tbsp Garlic
2 Tbsp Almond butter
1/2 tsp Salt
1/2 tsp Cumin
15-25 Jalapeños (depending on size)
1 can of corn, drained
1 small onion
1/4 tsp Paprika
1/4 tsp Black pepper
Olive oil spray
1/3 cup panko breadcrumbs
1/4 tsp Chili Powder
1/4 tsp Paprika
1/4 tsp Salt
1. Prepare the kitchen and ingredients. Preheat oven to 425° F. Roast two jalapeños either on the grill or in the oven. Stem, cut in half, and de-seed the rest of the jalapeños. I used a melon scoop to make de-seeding easy. Finely dice the onion.
2. Make the hummus. Stem and de-seed the roasted jalapeños. Put them in a food processor with the rest of the ingredients for the hummus. Blend until well combined.
3. Fancy it up. Add in the drained corn, onion and black pepper. Mix well and set aside.
4. Make the topping. In a small bowl, combine all the ingredients for the panko topping.
5. Assemble the poppers. Line a cookie sheet with aluminum foil. Fill the jalapeños with the hummus mixture (use leftover as vegetable dip). Generously top each pepper with the panko mixture. Liberally spray tops with olive oil and bake for 25 minutes.
6. Enjoy!! These were perfectly spicy for me, but I don’t like things to be super spicy. If they don’t pack enough heat for you, you can add more roasted jalapeños into the hummus.
With football season right around the corner, this is the perfect healthy snack for game day. Let me know what you think of this recipe in the comment below!