This classic dip is full of fresh flavors that take standard hummus to another level.…
Cilantro Jalapeno Hummus
A zesty twist to one of your favorite household snacks. You won’t be able to resist adding this to many recipes that need spice and freshness!
Unlike the classic Roasted Garlic & Lemon Hummus recipe, this chickpea snack has a totally unique flair that I wish I could find more often in the store. Anything that is slightly spicy and tops well on a taco is a perfect staple for my fridge.
My parents were the ones that convinced me to stop buying hummus (even though it’s so good and usually on sale). They perfected their own classic recipe years ago. I, on the other hand, rarely have a desire for the classic flavor. I expect my chickpea dip to have a spin on it, which is exactly what this recipe has to offer.
Let’s also not forget the real reason we make hummus….and this goes for all hummus recipes:
- It’s packed with protein and fiber so it’s good for you.
- It’ll keep you full and fulfilled.
- It is the perfect spread to almost any sandwich or wrap or even just a topping to a breakfast plate or salad (super versatile).
- You can add whatever you want to hummus to make it your own favorite flavor.
- Even though it’s the“healthy guest” at the party…No one ever really gets upset when it’s on the table.
- Oh…and it’s sooo easy to make I promise you that it’s hard to mess it up and it’ll take you very little time!
- 1 ½ jalapenos
- 2-3 cloves garlic
- 1 (15 oz. can) chickpeas drained
- ½ (15 oz. can) white beans drained, liquid reserved
- ½ teaspoon baking soda
- ½ cup cilantro loosely packed
- 1 tablespoon pickled jalapeno brine (or 1 Tbsp. apple cider vinegar)
- 2 tablespoons tahini
- 1 tablespoon olive oil extra virgin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Preheat oven to 400 degrees. Wrap jalapeño and garlic cloves in aluminum foil pouch. Wrap tight. This can been added to the oven when the oven is preheating or heated. Cook for 15-17 minutes.
- While roasting the jalapeno and garlic, drain chickpeas and white beans (but reserve 1/4 cup of white bean liquid and place in the fridge.) In a medium pot, place chickpeas and beans and completely cover with water. Add baking soda. Boil for at least 20-30 minutes. Drain and let cool for another 10-15 minutes.
- (If possible – gently pinch away the shells of the chickpeas after they have cooled. The less shells, the creamier the recipe)
- Combine all ingredients, minus the white bean liquid and roasted jalapeño and roasted garlic. Puree on high speed for 2-3 minutes.
- Add roasted garlic, roasted jalapeno and the white bean liquid to thin out and smooth out hummus consistency until smooth for at least one more minute.
- Chill for at least 30-60 minutes before serving.
- Pita Recipe
- Fresh cut vegetables like carrots, celery, cucumbers, mini peppers, radishes, snap peas and/or any type of cracker
- On top of your favorite breakfast, lunch or dinner sandwich or wrap