Hummus goes green
Hummus is traditionally a paste of chickpeas, tahini (pureed sesame seed), lemon juice and garlic, popular in Middle Eastern cuisine. That’s a very tasty combination, but if you’re like me, it gets boring…
Enter: cilantro jalapeño hummus, or what I like to think of as a Tex-Mex hummus! It packs a ton of flavor and adds a vibrant color to any plate.
Excellent as a dip or a spread, this cilantro jalapeño hummus will keep in your fridge for about a week and freezes very well.
Purists will tell you you need to cook your chickpeas from dry. I am not one of those people… I love canned beans, always have, always will. They save me a lot of time and headaches because, honestly, I’ve never been able to cook them right (yes, we all have our weak points…). Just make sure the only ingredients on the label are chickpeas (aka garbanzo beans), and salt. Here’s one example: https://amzn.to/3nR39RI
A good tahini will make a difference, some are more bitter than others. My latest find is Joya brand. I stumbled upon it at my grocery store and it turned out to be excellent! https://amzn.to/2LYvgkw
Then, all you need is some fresh cilantro, garlic, a couple fresh limes, a jalapeño, a little chipotle chili pepper (https://amzn.to/3nTdb4N), your favorite olive oil, and you’re good to go!
How to make cilantro jalapeño hummus
No store-bought version of cilantro jalapeño hummus comes close to homemade in flavor.
All you need is a food processor or a blender. If you don’t have one already, I strongly recommend this Kitchenaid food processor because it’s easy to clean and store away: https://amzn.to/39HJMWf
Start by placing the chickpeas, garlic, cilantro and jalapeño in the food processor.
Process into a paste
Add lime juice, tahini, olive oil, water or saved liquid from the can, salt and chipotle pepper, and process until smooth. Add more liquid or water as needed until you reach the consistency you want.
Place in serving bowl and drizzle with olive oil and a dash of chipotle pepper! That’s all!
Try our other recipes:
Cilantro jalapeño hummus
- Drain the chickpeas, reserving some of the liquid for later. Rinse them well in a strainer.
- Place chickpeas, garlic, cilantro and jalapeño in the food processor. Pulse and process into a paste, scraping the sides as needed.
- Add lime juice, tahini, olive oil, 3 tbsp reserved liquid from the can or water, salt and chipotle pepper. Process until smooth.
- Place in a serving bowl, drizzle top with olive oil and a dash of chipotle pepper and serve.