Ingredients

• 2 medium Jalapeños
• 1 can chickpeas, drained and rinsed (and peeled if you have patience)
• 1/2 cup sweet yellow corn
• 3-4 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Preparation

1. Add chickpeas, corn and peppers to the food processor.
2. Blend until combined, then slowly stream in olive oil with the processor running.
3. Add in salt and pepper, then blend once more.
4. Taste and season more if desired.
5. Top with additional corn or peppers if desired and a drizzle of olive oil.
6. Serve with crackers and chips!

Cook’s Note

To roast the jalapenos, preheat the broiler in your oven and place peppers on a baking sheet. Broil on all sides, flipping once charred. Remove and let cool completely. Additionally, you can grill or even “roast” the peppers on your gas stove (um, I did this) – whatever is easiest for you! Once cooled, chop of the tops and slice the peppers down the middle, remove the seeds and chop.