Cilantro Jalapeno Hummus
If cooking your own chickpeas from scratch the cooking time is 90 minutes. When it comes to snacking and dips, I must say this Cilantro Jalapeno Hummus is my go to for being healthy, filling and versatile. This sure hits the spot!
Prep Time15 mins
Total Time15 mins
Servings: 12 servings
- 16 oz dried chickpeas OR
- 2 - 15 oz cans cooked garbanzo beans one can drained
- 1 bunch cilantro stems included
- 2 jalapeños stems removed
- 2 lemons juiced
- 2 tbsp olive oil
- 6 garlic cloves
- 6 tbsp tahini
- kosher salt to taste
- garnish with sumac optional
Soak the garbanzo beans overnight in water without any salt. The water should be covering them by at least 2 inches, this will be absorbed. Add more water to the bowl if needed. OR you can use 2 cups canned garbanzo beans instead.
Drain and cook the pre-soaked garbanzo beans in a pot with 1 inch of water covering. Bring to a boil and cook for 90 minutes, or until they are soft. Drain and set aside.
In a food processor or Vitamix, blend all of the cilantro, jalapeño, garlic, olive oil, tahini and lemon juice to a purée. Add the kosher salt and 3 cups cooked garbanzo beans (OR 2 cans cooked, one drained) and continue to blend until this is a smooth paste. Save remaining cooked garbanzo beans for other use. If it gets too thick add more lemon or olive oil to thin. Season to taste.
Serve with soft or toasted pita bread chips. Garnish hummus with a drizzle of good olive oil and sumac if desired.
Calories: 135kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 200mg | Potassium: 180mg | Fiber: 4g | Vitamin A: 130IU | Vitamin C: 13.5mg | Calcium: 44mg | Iron: 1.4mg