Cilantro Jalapeno Hummus

Photo by Janna R.
Adapted from cakeandallie.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from cakeandallie.com

Ingredients

  • 1/2

    cup cilantro leaves, chopped

  • 2

    jalapeno peppers, seeded and diced

  • 1

    clove garlic, coarsely chopped

  • 3

    Tbs lemon juice

  • 1/4

    reserved bean water or water

  • 6

    Tbs tahini

  • 2

    Tbs olive oil

  • 1-15.5 oz can chick peas, drained and rinsed

  • 1/2

    tsp salt

  • 1/4

    tsp cumin

  • dash of cayenne pepper, to taste

Directions

In a blender or food processor combine cilantro, peppers and garlic. Pulse until combined and finely chopped. In a ramekin stir together lemon juice and water (or bean water). In a separate ramekin stir together tahini and olive oil. Set both aside. To the cilantro, jalapenos and garlic, add chick peas and lemon/water mix. Puree and scrape sides as needed. Add salt, cumin and cayenne and slowly pour in tahini/oil mixture. Puree again and scrap down sides until well combined. Spoon hummus into a serving bowl and cover with aluminum foil or plastic wrap and keep in fridge. As I said, it’s best the day after, so let it chill overnight if possible.

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