The hot peppers are first roasted in this recipe. One roasts them in the same manner as sweet peppers, broiling, oven-roasting, grilling or holding them with tongs over a gas flame. Roast until charred, then let cool completely before handling. If the peppers are large enough, you can peel them, but it’s not necessary. Cut the tops off and remove the seeds and membranes, or leave some for extra heat. This hummus has a good balance of flavors–hot, sweet and smoky. This combination of ingredients also makes for a good bean salad. Just combine all the ingredients and you’re in business. No food processor clean-up!

2 jalapeños, roasted and coarsely chopped
2 c cooked garbanzo beans, rinsed if canned and salty
1 c corn kernels, divided
2 T chopped fresh herb or 1 t dried
1 – 2 T lemon juice
4 T extra-virgin olive oil, plus extra if needed
salt and pepper, to taste

1. Combine chopped jalapeños, garbanzo beans, 1/2 c corn kernels, lemon juice, and herb in a food processor. Process to a coarse purée. Either add the oil in all at once, or, with the machine running, drizzle in the oil until combined and the hummus is the consistency you like.

2. Remove to a bowl or serving container. Stir in the remaining 1/2 c corn kernels, along with some salt and pepper. Taste for seasonings, and add more oil and/or herb if you like.