From inthekitchenwithkath.com
(Adapted, barely, from Jessica Merchant’s recipe on howsweeteats.com)
(print the recipe)
Makes about 1¾ cups
The first time I made this I charred the jalapeno peppers with my broiler. It worked, but it got pretty smoky in my kitchen because of my poor ventilation system. If you have good ventilation, you could use the broiler. This time I used my grill to char them and that worked well.
2 medium jalapeno peppers
1 can of chick peas, drained and rinsed
½ cup sweet yellow corn, defrosted if frozen
4 tablespoons olive oil
½ teaspoon sea salt
½ teaspoon ground pepper
1. Char the jalapeno peppers until they are blackened all over. Whether under the broiler or on the grill, this takes about 15 – 20 minutes. Set the peppers aside to cool.
2. Peel the charred skin off of the peppers. Slice the top off, slice them open, and scrape off the seeds. Dice the peppers.
3. Put the chick peas, corn and peppers in the food processor. Process until it’s all blended, stopping to push the mixture down with a spatula if necessary.
4. With the food processor running, slowly add the olive oil into the mixture. (Slowly streaming the oil makes the hummus especially light and smooth.)
5. Add the salt and pepper and process briefly once more.