Cilantro Jalapeño Hummus
User Reviews
5
-
Prep Time
8 mins
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Total Time
8 mins
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Servings
6 cups
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Calories
322 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Cilantro Jalapeño Hummus
Description
This hummus recipe starts by blending cooked and peeled garbanzo beans with fresh jalapeños, cilantro, lime juice, tahini paste, garlic, olive oil, salt, paprika, and cumin. Removing the skins of the garbanzo beans helps achieve a creamier, smoother texture. The mixture is processed to a thick paste, gradually adding reserved bean juice to reach the desired consistency.
Once blended, the hummus is transferred to a bowl and refrigerated for at least one hour, preferably overnight, to let the flavors develop and integrate. It can be garnished with additional jalapeños, olives, or cucumbers before serving. The finished texture is creamy with herbal brightness and a mild heat from the jalapeño, complemented by lime's acidity.
This hummus keeps refrigerated up to seven days and can be frozen if packed airtight. For a richer taste, peeling the chickpeas before blending is recommended. The dip is suitable as a snack, appetizer, or spread.
Ingredients
- 2 ounce garbanzo beans See Notes below about peeling the skin off first, can, drained but reserve the juice from one can
- 2 garlic large cloves
- 2 lime juiced
- ⅓ cup tahini paste
- 1 teaspoon kosher salt
- ⅓ teaspoon paprika
- ⅓ teaspoon cumin
- 1 Tablespoon olive oil
- 3 jalapeño seeded & cut in chunks, large
- 1 cup cilantro fresh
Instructions
- Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.
- With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
- Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour. Preferrably make one day ahead of time.
- Garnish with your desired toppings (cucumbers, olives, jalapeños, etc. Or transfer to a sealed container and refrigerate for up to 7 days.
- To freeze, place inside covered airtight containers or heavy-duty freezer bags.
Notes
- Make the hummus at least one hour ahead, preferably the day before, to enhance flavor.
- Removing the skins from the garbanzo beans improves the smoothness and creaminess.
- Peel beans gently by pinching to pop off the skins before blending.
- Store covered in the refrigerator for up to seven days or freeze in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cups
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 2ounces | |
| Calories | 322kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 382mg | 16% |
| Potassium | 196mg | 4% |
| Fiber | 9g | 36% |
| Sugar | 19g | 38% |
| Vitamin A | 10IU | 0% |
| Vitamin C | 44mg | 49% |
| Calcium | 9mg | 1% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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