Spicy and fresh, this hummus is a perfect blend of goat cheese, jalapenos, and beans. With added essential oils, this dip is full of flavor and healthy ingredients. Serve with veggies, bread or chips.
2 cans white kidney beans
1–2 jalapenos, depending on your preferred spice level
2–ounce plain goat cheese
1 toothpick Cilantro oil
1–3 drops Lime oil
1 teaspoon cumin
1 teaspoon honey
1 teaspoon salt
½ teaspoon pepper
1–2 tablespoons extra virgin olive oil
1–3 tablespoons water for desired consistency
- Preheat broiler. Place jalapenos on a baking sheet and rub with olive oil.
- Roast peppers under the broiler until jalapeno skin is blistered and blackened (about 5–10 minutes), turning with tongs periodically to ensure all sides are equally done.
- Remove jalapenos and place in a bowl and cover, allowing skin to steam and loosen, for about five minutes. Remove skins, tops, and seeds then roughly chop.
- Place all jalapenos, kidney beans, goat cheese, Lime oil, cumin, honey, salt, and pepper into the bowl of a food processor and pulse five to six times.
- Add a toothpick of Cilantro essential oil by dipping the toothpick into the oil and then swirling it into the dip.
- Pulse 10–15 times adding small amounts of olive oil until the desired consistency is reached.
- Taste and adjust seasonings to your liking.
- Store in the refrigerator but serve at room temperature with garlic crostini, veggies, whole grain chips, or pita slices.
Tip: You can substitute one teaspoon cumin in this recipe for one drop of Cumin oil, which is sometimes available as part of a limited time offer kit.