Cilantro Jalapeno Hummus (recipe update)
I’m slowly, but surely making my way through some of my older recipes; to spruce up the pictures. So far I’ve updated my Cinnamon French Toast Breakfast Wrap, The Best Healthy Pumpkin Muffin and my Coconut Flour Cookies. This weekend I had a hankering for this really delicious cilantro jalapeño hummus. You see, I’m really picky about my hummus and the last few store-bought varieties I haven’t really dug. Just to be completely honest, homemade hummus is waaaaaaay tastier than store-bought.
- 2-3 small jalapeno seeded
- 2 garlic cloves
- a generous handful of cilantro, about 1 cup
- 1 15 oz can no-sodium chickpeas (garbanzo beans), drained and rinsed
- 1/4 cup about 1 lemon fresh lemon juice, or to taste
- 3 tbsp tahini
- 1/2 tsp salt
- Mince jalapeno and garlic cloves in the bowl of a food processor.
- Add cilantro, chickpeas, lemon juice, tahini, and salt to the food processor bowl. Process until very smooth, about 1 minute.
- Store in a tightly sealed container in the fridge for up to 2 weeks.
The amount of jalapenos will depend on how spicy you want your hummus. I like mine with quite a bit of kick and I use 3-4 jalapenos with seeds and ribs. 😉
The Cilantro Jalapeno Trader Joe’s Copycat Hummus is a favorite of mine. I specifically wanted to make this flavor because I was thinking it would make a wonderful alternative to salad dressing for the week.