Cilantro Jalapeño Hummus (Easy!)
User Reviews
5
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
6 (1/4-cup servings)
-
Calories
97 kcal
-
Course
Side Dish, Appetizer, Condiments, Snacks
-
Cuisine
Vegan, gluten-free
Cilantro Jalapeño Hummus (Easy!)
Description
This Cilantro Jalapeño Hummus blends garbanzo beans with fresh cilantro and jalapeño peppers to introduce bright herbal and mildly spicy flavors. Tahini adds creaminess while lime juice brings subtle acidity. Garlic and ground cumin contribute warm depth, and fine salt balances the taste. Aquafaba, the thick liquid from the canned beans, thins the mixture to a smooth, spreadable consistency.
The method is straightforward: reserve some aquafaba from the bean can, rinse and drain the beans, then blend all ingredients until creamy. The jalapeño amount can be adjusted to taste, considering varying spice levels in peppers. The creamy texture is achieved quickly in a food processor or blender. This dip complements snacks, sandwiches, or vegetables with its fresh and spicy elements.
Leftover hummus keeps well refrigerated in an airtight container for 4 to 5 days, allowing for convenient preparation ahead. The recipe yields about 1.5 cups. Tahini amount can be varied for a lighter or richer texture.
Ingredients
- 15 oz. garbanzo beans canned
- 1-3 Tbsp. aquafaba
- 3/4 cup cilantro fresh
- 1-2 jalapeño peppers stems & seeds removed
- 1/4 cup lime juice about 2 limes, fresh
- 2-4 Tbsp. tahini
- 2 cloves garlic minced
- 1/2 tsp. cumin ground
- 1/4 tsp. salt fine grain
Instructions
- Open the can of garbanzo beans and reserve 3 Tbsp. aquafaba.* Then rinse and drain garbanzo beans.
- Add all ingredients to a high-speed blender or food processor. (Start with 1 Tbsp. aquafaba and add more as desired.) Blend until creamy, about 20-30 seconds, stopping to scrape down the sides as needed.
- Taste and adjust flavors if desired. (Add more cilantro, salt, lime juice, or jalapeño.)
Notes
- Aquafaba amount controls hummus thickness; add gradually to reach desired creaminess.
- Start with less jalapeño if sensitive to spice and increase to taste; pepper size affects their heat.
- Use 2 tablespoons tahini for a lighter dip or up to 4 tablespoons for a richer, creamier hummus.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Yield: approximately 1.5 cups of hummus.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(1/4-cup servings)
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Calories | 97kcal | 5% |
| Carbohydrates | 12g | 4% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 157mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 0.3g | 1% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 7mg | 8% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
