Cilantro Jalapeño Hummus is pure dippable deliciousness. Spicy, bright flavors meet earthy hummus in one amazing bowl.
Typically a fearless from-scratch cook, I have a mental culinary block when it comes to homemade hummus.
Store bought granola bars? No thanks, I’ll take my easy Peanut Butter Oatmeal Breakfast Bars. Pizza dough from a can? Why bother when we have this Perfect Homemade Pizza Dough recipe at the ready?
Hummus, however, I was perfectly satisfied to buy off the shelf—until a recipe for Cilantro Jalapeño Hummus in The Mediterranean Diet Cookbook caught my attention.
Cilantro is one of my all-time favorite flavors. I love the vibrancy and freshness it adds to any dish. Plus, if I’m eating cilantro, I’m probably chowing down on Tex-Mex or Thai, meaning I’m in a very happy place. The idea of blending it into hummus with two other Tex-Mex standbys—jalapeño and lime—totally intrigued me. It was time to bust out the food processor and give the recipe a whirl!
The first thing I noticed about Cilantro Jalapeño Hummus is how wonderfully thick it is. I like my dips break-your-chip hearty, and while the hummus was smooth, it still felt rich and satisfying. The recipe does not call for peeling the chickpeas (which would have yielded an even smoother hummus), and I was feeling no-fuss, so I didn’t bother. I still thought the texture was very enjoyable, but if you are a stickler for super smooth hummus, I’d suggest peeling the chickpeas first.
Now, the taste test: hello Southwest meets Middle East! I began by following the recipe as directed. At first I was struck by how fresh the hummus tasted (win for homemade vs. store bought!), but after a few more bites, I found it to be a little bland. I added an additional pinch of salt, another half jalapeño, and a few more tablespoons of lime juice and cilantro. Lovely. The cilantro and jalapeño are subtle enough to allow the classic flavor of the chickpeas and tahini to shine through, but still bring their own zip. This recipe is by no means spicy, so if you prefer a little heat, I’d suggest leaving in some of the jalapeño seeds. I plan to try it this way next time.
For a fresh, addictive twist on classic dip, try Cilantro Jalapeño Hummus. It’s worth doing from scratch (and worth cleaning your food processor too!)
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This giveaway is provided to you by ALPHA publishing. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor’s experiences with the cookbook listed. Neither the contributor nor Food Fanatic was compensated monetarily by the publisher for this post, but the contributor did receive the item(s) listed for review.
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This giveaway is provided to you by ALPHA publishing. The views and opinions expressed by contributors on Food Fanatic are based entirely upon the contributor’s experiences with the cookbook listed. Neither the contributor nor Food Fanatic was compensated monetarily by the publisher for this post, but the contributor did receive the item(s) listed for review.
Cilantro Jalapeño Hummus Recipe
Ingredients
- 1 15 ounce can Chickpeas rinsed and drained (15 ounces)
- 3 cloves Garlic peeled
- 1/4 cup Fresh Lime Juice plus 2 tablespoons
- 3/4 teaspoon Kosher Salt
- 1/4 cup Plain Greek Yogurt
- 1/2 cup Tahini Paste
- 2 tablespoons Extra Virgin Olive Oil
- 1/2 jalapeños Jalapeño ribs and seeds removed (leave a few intact for extra heat)
- 1/2 cup Fresh Cilantro
Instructions
- In a food processor fitted with a chopping blade, blend the chickpeas, garlic, lime juice and salt for 2 minutes, or until smooth.
- Scrape down the sides of the food processor, then add the Greek yogurt, tahini, and olive oil. Blend for 1 minute or until creamy and well-combined
- Add the jalapeño and pulse for 30 seconds. Add the cilantro and pulse 10 times. Serve with pita or tortilla chips.