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.