Cilantro Jalapeno Hummus
User Reviews
5
-
Prep Time
15 mins
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Total Time
15 mins
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Servings
12 servings
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Calories
135 kcal
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Course
Appetizer
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Cuisine
Middle Eastern
Cilantro Jalapeno Hummus
Description
This hummus starts by soaking and cooking dried chickpeas with a touch of baking soda to achieve a soft, creamy consistency. Alternatively, canned chickpeas can be used for convenience. Fresh cilantro and jalapeños provide a vibrant herbal and spicy kick, while garlic and tahini contribute depth and creaminess. Lemon juice adds brightness, and olive oil smooths and enriches the blend.
The ingredients are pureed in a food processor until fully blended, creating a dip with balanced heat and herbal notes. Sumac can be sprinkled as a garnish for added color and a mild tang. Served chilled or at room temperature, it pairs well with pita bread or vegetable crudités for snacking or appetizers.
The recipe’s flexibility allows use of canned beans for ease or dried chickpeas for a smoother texture, with baking soda enhancing softness. Adjusting lemon or olive oil can tailor consistency and acidity to taste.
Ingredients
- 8 oz chickpeas See Note 1, dried
- 1/4 tsp baking soda (See Note 2)
- 1 cilantro stems included, bunch
- 2 jalapeños stems removed
- 2 lemon juiced, plural
- 2 tbsp olive oil
- 6 cloves garlic
- 6 tbsp tahini
- kosher salt to taste
- garnish with sumac optional
Instructions
For Hummus from scratch:
- Soak the dried chickpeas 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.
- Drain and cook the pre-soaked garbanzo beans in a pot with 2 inch of water covering and add the baking soda. Bring to a boil and simmer for 60 minutes uncovered, or until they are soft. Drain and set aside.
For Hummus from canned:
- OR you can use 2 cans drained garbanzo beans instead of above scratch method.
- 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 garbanzo beans 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.
Notes
- Use 2 cans (15 oz each) of drained garbanzo beans if not soaking dried chickpeas.
- Baking soda helps soften chickpeas, resulting in a smoother hummus texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 200mg | 8% |
| Potassium | 180mg | 4% |
| Fiber | 4g | 16% |
| Vitamin A | 130IU | 3% |
| Vitamin C | 13.5mg | 15% |
| Calcium | 44mg | 4% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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