When I make hummus, I always struggle with serving it plain. Recently, I went to a restaurant called Pita Jungle near our house. One of my favorite dishes on the menu is a Red Quinoa Cilantro Jalapeno Hummus Salad.
Despite its name, I think it is more hummus than salad, so I made it into Skinny Cilantro Jalapeño Hummus Salad Dip.
Instead, my version of cilantro jalapeño hummus salad dip is an appetizer. Or, if you like, make it a salad, and add more greens and salad ingredients.
First, I made the cilantro jalapeño hummus without oil. Then, I used the aquafaba from the can of chickpeas instead of water. In order to make hummus without oil, you can use water, but I think the aqauafaba actually gives it a richer flavor of the chickpeas.
Next, I used a combination of spinach, arugula, and baby kale. If you only have one of the three, use what you have. Likewise, I kept the salad and the hummus separate until I was ready to serve.
Not only is Skinny Cilantro Jalapeño Hummus Salad Dip a fabulous combination of flavors, it is beautiful in presentation and different than plain ole' hummus.
And, if you like this hummus try my Vegan Low-Fat Edamame Hummus with Roasted Pumpkin Seeds; it's one of my favorites.
Skinny Cilantro Jalapeno Hummus Salad Dip
- 2-3 jalapeños seeded or unseeded depending on the amount of spice you like (I use 3 jalapeños that have most seeds removed and find that the hummus just has a little kick, it's not overly spicy.)
- 3 garlic cloves
- 1 cup cilantro a
- 15 ounces chickpeas, drained, but RESERVE liquid
- ¼ cup fresh lemon juice about 1 lemon juiced
- 3 Tablespoons tahini
- 1 teaspoon salt + more to taste as needed
- ¼ cup reserved liquid from canned chickpeas or use water
- ½ cup cooked red quinoa or quinoa of choice
- ½ cups baby kale
- ½ cup spinach
- ½ cup arugula
- ½ cup diced grape tomatoes
- ½ English cucumbers diced
- ½ red onion diced
- 2 Tablespoon red wine vinegar
- 2 Tablespoon lemon juice
- 1 teaspoon Maple Syrup optional
- Toasted pine nuts
- Add all ingredients to the bowl of food processor.
- Process until very smooth, about 2 minute.
- Taste and adjust seasoning.
- If hummus is not thin and smooth, add an additional ¼ cup liquid from the canned chickpeas or add water.
- Process on high again.
- Store in a tightly sealed container in the fridge for up to 2 weeks.
- Combine all ingredients in a bowl
- Combine dressing ingredients; whisk
- Toss salad in dressing
- On a large plate, spread hummus as the base layer in a circle
- Pour tossed salad on top
- Serve with vegetables, pits, chips, crackers, or all of the choices!
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂