Living in Texas, I have grown to absolutely love foods that are spicy. A little Sriracha here, a little jalapeno there… my tastebuds are thrilled! It probably doesn’t help that Cohl loves everything to be “kicked up a notch”, as Emeril would say. I find I’ve begun cooking with a lot more spice than I once did in order to please his palate. After experimenting with the Classic Hummus recipe and turning it into Caramelized Onion Hummus, I knew I had to try out a new creation. As I gazed at a rather enormous bunch of cilantro occupying a large minority of our vegetable drawer, I suddenly got the craving for some Mexican cuisine-inspired hummus. After searching further, I found some beloved green and spicy peppers–jalapenos. Not only are jalapeno flavored dishes tastier with a little cilantro sprinkled on top, but the vibrant green colors of the two beckoned me to experiment! What resulted was a hummus dip that got devoured in under 15 minutes by our friends. This hummus is great as a dip served with pretzels and tortilla chips. It also makes a great spread on a sandwich or burrito. Hope you enjoy!
Cilantro Jalapeno Hummus
This hummus is great as a dip served with pretzels and tortilla chips. It also makes a great spread on a sandwich or burrito.
- 3-4 jalapenos chopped finely
- 2 cloves garlic
- 2 T. olive oil
- ¼ c. tahini
- 1 lime juiced
- 2 T. olive oil
- 1 t. cumin
- 1 t. salt
- ½ t. pepper
- 2 c. chickpeas divided
- ½ bunch cilantro
- ¼ c. reserved chickpea liquid
- If you would like to start with dried garbanzo beans, which I highly encourage, place a bag of dried beans in a pot and cover 2-3 inches over the beans with water. Bring beans to a boil and then reduce to a simmer and leave for 2-2 ½ hours. You want the beans to mush easily when pressed between fingers. If you need to simmer a little longer, then do it—it will be worth your wait!
- Saute jalapenos in garlic and 2 T. olive oil over medium heat for about 5-7 minutes.
- Once beans and jalapenos are cooked, in food processor, combine tahini and lime juice. Process 1 minute. Scrape sides and then process another 30 seconds.
- Add 2 T. olive oil, cumin, salt and pepper. Process 30 seconds. Scrape sides and process another 30 seconds.
- Add ½ of drained garbanzo beans and cooked jalapenos and process 1 minute. Add other ½ of beans and cilantro and process 1-2 minutes more. If too thick, add reserved chickpea liquid 1 T. at a time until desired consistency.
- Drizzle olive oil and serve.