Hummus Stuffed Baked Jalapeno Poppers
Jalapeno poppers are a favorite in my house, but we're not stuffing with cheese, but rather some home-made hummus! This 2-in-1 recipe shows you how to make one of my very first recipes - the Clean Slate Hummus, and how to cleverly create a new meal out of that everyone will love!
- 1 1/2 cups cooked chickpeas (1 14oz cans, drained and rinsed)
- juice of 1/4 lemon
- 2 garlic cloves
- pinch of sea salt
- 1 tablespoon tahini paste (more for a creamier texture)
- water as needed
Peppers and coating ingredients
- 5 jalapenos
- 1 cup of water or unsweetened plant-based milk
- 1 1/2 cup of flour of your choice (I find whole wheat, oat and garbanzo works best)
- 1 cup bread crumbs (panko or whole wheat)
- 1 tablespoon smoked paprika
- 1 teaspoon sea salt
Cut peppers in half (lengthwise) and remove seeds.
You'll need three shallow bowls. One for the flour, one for the water or milk, and in the third bowl, sift together the breadcrumbs, paprika and salt.
Scoop hummus into jalapenos and dip them into the liquid. Roll jalapenos in the flour and dip into liquid again. Now, roll in breadcrumb mixture, sprinkle a little bit of the bread crumbs on top of the hummus and top with a shake of more paprika. Place on to a baking pan lined with parchment paper and bake for 20 minutes, or until they begin to brown.
Alternatively, place poppers in the air fryer and bake at 400 for 10 minutes. They are ready when they begin to brown slightly on top.
Makes 10 poppers.
Fill your jalapenos with any flavor hummus! Either make or purchase a few different flavors and mix it up. The seasoning can also be fun to play with. Swap out paprika for oregano and include a marinara dipping sauce for an Italian flair!
Peppers last 5-7 days in the refrigerator in a sealed container.