Hummus Stuffed Baked Jalapeno Poppers
At summer's end is when the peppers in your garden like to begin their party! Growing just as fast as you can pick them, all varieties of chili peppers are coloring one last rainbow in that growing patch. Instead of the typical slice and saute, why not stuff these suckers with the ever favorite hummus! Whip some up, dip, roll and bake.
- 3 cups cooked chickpeas (or 2 14oz cans, drained and rinsed)
- juice of 1 lemon
- 2-3 garlic cloves
- pinch of sea salt
- 1 tablespoon tahini paste (more for a creamier texture)
- 1/8 cup vegetable broth
Peppers and coating ingredients
- 15-20 jalapenos (any chili pepper will do)
- 1 cup of unsweetened almond milk
- 1 1/2 cup of garbanzo bean flour
- 1 cup bread crumbs (panko or whole wheat)
- 1/4 cup nutritional yeast
- 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 almond milk and in the third bowl, sift together the breadcrumbs, nutritional yeast, paprika and salt.
Scoop hummus into jalapenos and dip them into the almond milk. Roll jalapenos in the flour and dip into milk 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 35 minutes, or until they begin to brown.
Makes 30-40 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.