This easy, homemade hummus is a healthier spin on jalapeno popper dip! Slightly spicy, creamy and packed with flavor, this jalapeno popper hummus is guaranteed to become a household favorite!
Preheat a grill or grill pan over medium high heat (or heat a broiler to high). Grill the jalapenos until well charred, turning occasionally, for about 10 minutes total.
Remove jalapenos to a clean work surface. De-stem, de-seed and roughly chop jalapenos.
In the bowl of a food processor, combine hummus ingredients (Jalapenos – Salt and Pepper).
Pulse for about 30 seconds, to just barely combine ingredients. Using a spatula, scrape down the sides of the bowl.
Process, while slowly drizzling in olive oil (through the opening in the top… don’t attempt to do this with the lid off!), until a smooth, or desired texture, is achieved. Taste and adjust for seasoning. *If you like a thinner consistency hummus add 1 TBS of water at a time, while pulsing, until desired smoothness is achieved.
You can stop here, and enjoy as is… or you can…
Preheat oven to 425 degrees F.
Transfer hummus to a small, individual sized casserole dish or ramekin.
Sprinkle the panko bread crumbs and remaining Parmigiano-Reggiano over top of the hummus.
Bake for 10-12 minutes, or until top is slightly browned and bread crumbs are toasted.
Garnish with jalapeno slices and grated parmesan, if desired.
Serve immediately with pita chips, raw vegetables, pretzels, bread… use it as a spread on a sandwich… eat it with your fingers… just Enjoy!