This recipe is super quick and easy! You can also make it ahead and refrigerate it which makes it even more ideal for entertaining.
I got the idea for this recipe from a local Mediterranean restaurant in Raleigh that I love. Although I could totally go there every day for lunch and get a giant scoop of their hummus, that’s not exactly practical! So I came up with my own recipe, and this one was definitely a hit.
Like all recipes with jalapenos, you can decide how spicy it is by leaving the seeds and membranes in for more spice, or taking them out for less. I will say that the chickpeas in this recipe mask the heat of the jalapenos, so I chose to leave all my seeds and membranes in. It still was only midly spicy.
Hummus is one of those recipes that you have to taste and adjust with. If you’re whipping up the hummus and it needs more salt than listed in my recipe, go for it. Or if it seems too thick, add more liquid from the canned chickpeas. The hummus thickens a little after you refrigerate it, so you want it to be a little runny when you finish making it.
I like to serve mine with celery, cherry tomatoes, cucumbers, and garlic & herb pita chips. You can use whatever veggies or chips you like!
Jalapeno Cilantro Hummus
Ingredients
- 15 oz Can Chickpeas/Garbanzo Beans
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 3 garlic cloves
- 3 tbsp fresh lemon juice
- 1/4 tsp cumin
- 1/2 tsp salt, more to taste
- 2 large jalapenos
- 1 cup cilantro
Instructions
- Drain chickpeas into a bowl and set the liquid aside. Using a standard size food processor (at least 4 cup capacity) put all ingredients in the processor and add 2 tbsp. of the reserved liquid from the canned chickpeas. You can choose how much (if any) of the seeds and membranes you want from the jalapenos. If you would like a mild heat, remove all seeds and membranes from the jalapeno before adding to the food processor. If you would like more heat, leave half or all of them in.
- Blend ingredients on high for 2-3 minutes. Taste hummus to judge if it needs more salt, seasoning, etc. If it’s too thick, add more of the reserved chickpea liquid. Serve immediately with pita chips and vegetables, or refrigerate up to 4 days.
