“Hey, want to come over for some hummus?” If I had a dime for every time I’ve said this to somebody over the last month, I’d have about two bucks!
|Cilantro Jalapeno Hummus|
I’ve always loved hummus, but since getting my very own (very cute, see below) food processor, I make it at least once a week. Spicy hummus, lime hummus, avocado hummus and plain old hummus – I’m obsessed with making and eating it. It’s so simple to make, and possibilities for experimenting with the recipe are endless (endless fun!).
The one recipe I kept coming back to in an effort to create was this amazing cilantro-jalapeno hummus I used to buy at Trader Joe’s in California all the time. It’s spicy, fresh and tangy. I’m proud to say that after many tasting sessions, I’ve created a version that I just love! The best part? It takes about 5 minutes from start to scooping it into your mouth with a pita chip.
|Cilantro Jalapeno Hummus ready to blend, like a sand-sculpture, only delicious.|
- 1 - 15 oz can garbanzo beans, also known as chick peas
- ⅓ cup water from the beans
- 1.5 tablespoons tahini - fairly readily available at most supermarkets
- 2 limes (or lemons if you like it less tangy)
- 2 small cloves of garlic, diced
- 1-2 jalapeno peppers, roughly chopped (1 for mildly spicy, 2 for a nice kick)
- ⅓ cup chopped cilantro
- 1 teaspoon salt
- ½ teaspoon pepper
- Red pepper flakes (optional, if you like it extra spicy)
- Pulse the tahini paste together with the juice of the limes.
- Drain the water off the beans into a cup. Rinse and drain the beans.
- Add all the ingredients into the food processor.
- Pulse/blend until smooth, about 3-5 minutes. Dip a spoon in periodically to taste and adjust seasoning. *Note: You can add about a tablespoon or two of olive oil to make your hummus creamier but I find that I never need it.
- Serve with the chip or veggie of your choice... and enjoy!