Jalapeño Cilantro Hummus

I love hummus. I literally cannot get enough of the stuff. I eat it in the morning on toast with sliced cucumbers, tomatoes or mashed tofu. I eat it for a snack with carrots or gluten free crackers. I’ll eve use it to top off my salads or add it to quinoa to get a nice creamy texture. It’s divine. My favorite brand is Sabra’s – it’s creamy and delicious and comes in a bunch of yummy flavors, all vegan and gluten free 🙂

But hummus can get expensive… it’s often at least $3 and can be up to $5! I’ve tried making my own hummus before. In fact, my friend Colleen has an amazing pesto hummus recipe on her blog, The Healthy Appetite. I’d highly recommend checking it out!

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This hummus however, is about jalapeños. I can’t really handle super spicy, but this recipe is delicious. The jalapeños give it just the right amount of kick and flavor. Easy, tasty, and cheap to make – I may be eating homemade hummus more often! Just don’t stick your knife in your brand new Cuisinart blender… like I did. Sometimes I don’t think things through. Luckily, I did think this recipe through so check it out and enjoy 🙂

Jalapeño Cilantro Hummus
Prep time: 15 – 20 mins max!
Serves one ladies book-club or 6 girls a’ snacking

What you need:

1-2 jalepeños (I used two and took most/all of the seeds out – that’s where the spice lives! – Remember use GLOVES!)
1 tbsp minced garlic
1/4 cup lemon juice
2 tbsp olive oil
2 cans chickpeas, rinsed and drained
1/4 cup sesame seed oil (some people use tahini instead)
1 tsp cumin
1 cup fresh cilantro (I chopped mine a little)
pinch cayenne pepper (paprike would work too)
sea salt and pepper to taste

What you do:

  1. Chop the jalapeños and throw in a skillet with the garlic on medium heat until nice and toasted. Like I mentioned,I used two jalapeños but removed most, if not all, of the seeds. More seeds = more heat so feel free to spice it up if you like!
  2. Meanwhile, put the remaining ingredients into a food processor and blend em up!
  3. Add in the jalapeños, garlic, sea salt and pepper to taste.
  4. Add in more lemon and/or olive oil (or even a little bit of water) to thin it to the consistency you like and enjoy!

Adapted from Big Red Clifford.

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