Cilantro Jalapeno Hummus

I love hummus. Recently I started making my own and am hooked. I don’t think I’ll ever enjoy store-bought hummus again. I came across this recipe on Annie’s blog and had to try it. So here, for those who like things a bit spicy... a yummy, healthy snack to keep you happy.

Cilantro Jalapeno Hummus

1/3-1/2 cup fresh cilantro leaves

1-2 jalapeno peppers, ribbed and seeded (depending on desired flavor)

1 clove garlic, peeled

3 tbsp. freshly squeezed lemon juice

1/4 cup water

6 tbsp. tahini

2 tbsp. extra virgin olive oil

1 (14 oz.) can chickpeas, drained and rinsed

1/2 tsp. salt

1/4 tsp. cumin

Pinch of cayenne pepper

Combine the cilantro, jalapenos, and garlic in the bowl of a food processor.  Pulse until the ingredients have been finely minced.

In a small bowl, combine the lemon juice and water.  In another bowl, whisk together the tahini and olive oil.  Set aside.

Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne.  Process until almost fully ground, about 15 seconds.

Scrape down the bowl.  With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.

Scrape down the bowl and continue to process for one minute.  With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.

1 comment:

  1. Oh my goodness, this is my new favorite's great on chips, crackers, and even veggies. I made it last night and brought it for lunch today. And it's super easy. I always love your recipies girl, but this one is definitely a new favorite. :)