Spicy Jalapeño Hummus
User Reviews
4.9
27 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
12 servings
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Calories
134 kcal
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Course
Side Dish
-
Cuisine
Middle Eastern
Spicy Jalapeño Hummus
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Healthy green vegan mezze recipe. Lighter, zesty alternative to guacamole. Serve with pita chips, bread or crudités #vegan
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Ingredients
- 3 1/2 cups chickpeas or 2 cans, soaked and cooked; or 1 1/2 cups dry
- 1/3 cup tahini paste
- 8 garlic for instructions click here, roasted cloves
- 2-5 jalapeños seeded (depending on personal spice preference)
- 1/3 cup cilantro chopped
- 1/4 cup lemon juice or more to taste, fresh
- 1 tablespoon extra virgin olive oil
- 1 1/2 teaspoons cumin
- 3/4 teaspoon salt or more to taste
Instructions
- Put the blade attachment in your food processor. Place chickpeas, tahini paste, roasted garlic, seeded jalapeños, chopped cilantro, lemon juice, olive oil, cumin and salt into the processor. Jalapeño heat levels tend to vary by pepper so start with 2; you can always add more to make it spicier.
- Pulse the ingredients for about 60 seconds, then process until smooth, scraping the sides of the processor periodically with a spatula. Taste the mixture and add more jalapeños, salt or lemon juice to taste. Process again to blend any additional ingredients. If the texture seems too thick, add some of the reserved water from the chickpea can or cooking liquid and continue to process until desired consistency is reached.
- Transfer hummus to a serving dish. Serve with pita chips, crackers, or fresh dipping vegetables. If not serving immediately keep refrigerated for up to 5 days.
Notes
- You will also need: Food processor
- Note: to make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not necessary, it will ensure that your hummus turns out very smooth and creamy.
- Note: to make this hummus ultra creamy, you can peel the cooked chickpeas. Squeeze each chickpea gently to remove the skin, then discard the skins before processing. While this step is not necessary, it will ensure that your hummus turns out very smooth and creamy.
- If using canned chickpeas, drain the chickpea water from one can into a small bowl and reserve. If cooking the beans, follow my soaking and cooking instructions here. Drain the beans after cooking, reserving 1/2 cup of the cooking water in a small bowl.
- If using canned chickpeas, drain the chickpea water from one can into a small bowl and reserve. If cooking the beans, follow my
- soaking and cooking instructions here
- . Drain the beans after cooking, reserving 1/2 cup of the cooking water in a small bowl.
Nutrition Information
Show Details
Calories
134kcal
(7%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
6g
(9%)
Sodium
152mg
(6%)
Potassium
193mg
(4%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
75IU
(2%)
Vitamin C
6.4mg
(7%)
Calcium
39mg
(4%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 6g | 9% |
| Sodium | 152mg | 6% |
| Potassium | 193mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 75IU | 2% |
| Vitamin C | 6.4mg | 7% |
| Calcium | 39mg | 4% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
27 reviews
Excellent
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