I'm allergic to most fruits. Which is a total suck-fest; yes I know. But one fruit I am NOT allergic to is peaches. This is a good thing since I live in North Texas, just 30 minutes outside of the Texas peach capital. Funny how the little things always work out.
Anyway, because of my new "weird food thing"
I think the item that seals the deal, besides peach and jalapeno of course, is this...
My peppers and peaches are both from the local farmer's market.
Peachy Jalapeno Hummus
3 peaches, peeled and pitted
4 small jalapenos, de-seeded and chopped
2 tablespoons pecan oil
Juice of 1 medium lemon
1 cup dried chickpeas
2-3 garlic cloves (small-medium sized)
2 tablespoons tahini (I use 3 large spoonfuls)
1 teaspoon salt
2 teaspoons paprika
Water and/or pecan oil as needed (I use water for consistency and oil for taste)
1. Prepare the chickpeas; I soak overnight then boil for 30 minutes. Drain and allow to cool before using; 1 15oz can can be substituted if you are in a hurry just drain and rinse well before using.
2. Place everything into a food processor and chop until smooth.
3. Add water as necessary to gain the right consistency; I end up with 2/3 to 1 cup of water depending on other ingredients
I was new to peeling peaches. Needless to say, it was a delicate affair. A vegetable peeler works well but I have a feeling a sharp paring knife might work better. Since you have to de-seed the jalapenos, things might not end up as fiery as preferred (the seeds really do not work well and should be removed). If that happens, or if your peppers are low on the heat scale, simply add a few dashes of cayenne pepper.
The sweet-hot taste pairs well with the Real Ale Brewing Company's Belgian style Tripel, Devil's Backbone