I make jalapeno cilantro hummus all.the.time.
It’s an absolute, hands down favorite of mine and my husband’s. We toast our favorite naan bread and dig in until the bowl is empty. Real healthy, I’m sure. It’s beans right? Yes it’s beans, so be careful, I don’t need to remind you of the playground rhyme about beans.
As a busy stay-at-home-work-at-home mom, I’m constantly going and moving with little chance to sit down and actually eat. A few bites of peanut butter and jelly crust is all I can get some days. At least all the vitamins are in the crust, right?
Since I’ve been making this hummus on a regular basis, I now have a go-to lunch or snack. Of course I want to eat the entire piece of naan bread myself, but I do force myself to eat it with vegetables too. With superb ingredients, it’s not something I feel guilty about eating, either. If you want, you can even lighten it up by omitting the tahini.
You may think there is quite a bit of lemon juice in this recipe, but it’s what rounds out the flavors of the hummus, giving it a bright flavor. And yes, you can have a bright flavor. If you don’t believe me, make two batches, one with lemon juice and one without, or just take my word for it.
Jalapeno Cilantro Hummus
If you decide to eat the entire batch of Jalapeno Cilantro Hummus I won’t tell.
- 1 can chick peas (reserve liquid)
- juice from 2 lemons
- 2 cloves of garlic
- ½ jalapeno (or more depending on your tolerance)
- 1 handful of fresh cilantro
- ¼ cup tahini
- In the bottom of your blender, pour the juice, tahini and ¼ cup of the liquid from the beans.
- Add beans, jalapeno, garlic and cilantro.
- Blend until smooth. Add more liquid if necessary.
- Note: You can use olive oil instead of the liquid from the can.
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