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Ginger Mint Hummus

Ginger Mint Hummus

This hummus dip has an Indian flare and goes especially well with pieces of my Sweet Potato Roti (recipe coming soon!. Great for a party or appetizer!

Makes about 3 cups.


  • 1 jalapeño pepper
  • 2 c cooked garbanzo beans
  • 1/2 c bean cooking liquid or water
  • 1/4 c lemon juice
  • 1/4 c tahini
  • 3 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2-3 tsp minced ginger root
  • 2 tsp dry mint
  • 1/4 tsp salt


  1. Roast the jalapeño over an open flame or under the broiler until charred on all surfaces. Remove and cool in a sealed bag for 10 minutes. Remove seeds and membranes. Mince the pulp and place it in a food processor.
  2. Add garbanzo beans, bean liquid, lemon juice, tahini, olive oil, garlic, ginger root, mint and salt.
  3. Process until smooth and creamy. Transfer to a serving bowl and serve with sweet potato roti, whole grain crackers, vegetable sticks, or pita chips. Refrigerate unused portion and use within a week.

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