Ultra Creamy Jalapeño Cilantro Hummus
Jalapeño Cilantro Hummus is irresistibly creamy, vibrant, and perfectly spiced. Pair this healthy, flavorful snack with fresh veggies or pita chips!
Servings: 6 Servings
Calories: 215kcal
Equipment
- Food Processor
Ingredients
- 1 15 oz can garbanzo beans rinsed and drained or 1 ½ cups cooked chickpeas
- ½ teaspoon baking soda if using canned chickpeas
- 1 clove garlic roughly chopped
- 2 limes squeezed
- ½ cup tahini paste
- ½ teaspoon salt
- 2 tablespoons ice water
- ½ teaspoon cumin
- 1 tablespoon olive oil
- 2 large jalapeños seeded and cut into chunks
- 1 cup fresh cilantro
Instructions
- Place the chickpeas and baking soda in a saucepan. Cover with water by a few inches. Bring to a boil and simmer for 20 minutes or until the chickpeas have become soft and the skins are falling off. Once done place the chickpeas into a strainer and rinse well with cool water.
- Meanwhile place the garlic, lime juice, tahini, salt, water, cumin, jalapeños, and cilantro in a food process and blend scraping down the sides as needed.
- Add the overcooked chickpeas and olive oil and blend until smooth and creamy. Garnish with jalapeño slices and serve with your favorite veggies or crackers.
Notes
Storage: Keep in the fridge for up to 3-4 days. Freeze for up to 3 months.
Tips:
- Wear gloves when working with jalapenos.
- Wash your cilantro thoroughly to remove any residue or sand.
- Cut back on the amount of jalapenos used or opt for jalapenos with smooth skin to make the spice more mild.
Nutrition
Calories: 215kcal | Carbohydrates: 17g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 505mg | Potassium: 248mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 237IU | Vitamin C: 9mg | Calcium: 67mg | Iron: 2mg