Skinny Cilantro Jalapeno Hummus Salad Dip

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.

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Yield: 12 servings

Skinny Cilantro Jalapeno Hummus Salad Dip

Prep Time: 20 minutes

Total Time: 20 minutes

Don't just serve hummus, add something special with a healthy twist! Use a fork, dip with vegetables, or dip in with pita.

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Ingredients

HUMMUS

• 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
• 1 (15 oz) can chickpeas, drained, but RESERVE liquid

RESERVE liquid

• 1/4 cup fresh lemon juice (about 1 lemon juiced)
• 3 Tablespoons tahini
• 1 teaspoon salt + more to taste as needed
• 1/4 cup reserved liquid from canned chickpeas (or use water)

SALAD

• 1/2 cup cooked red quinoa (or quinoa of choice)
• 1/2 cups baby kale
• 1/2 cup spinach
• 1/2 cup arugula
• 1/2 cup diced grape tomatoes
• 1/2 English cucumbers, diced
• 1/2 red onion, diced

DRESSING

• 2 Tablespoon red wine vinegar
• 2 Tablespoon lemon juice
• 1 teaspoon Maple Syrup (optional)

OPTIONAL

• Toasted pine nuts

Instructions

• 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 1/4 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.

SALAD

• Combine all ingredients in a bowl
• Combine dressing ingredients; whisk
• Toss salad in dressing

SERVE

• 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!

Nutrition Information

Yield

12 servings

Serving Size

1
Amount Per Serving Calories 102 Total Fat 5g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 3g Cholesterol 0mg Sodium 222mg Carbohydrates 13g Net Carbohydrates 0g Fiber 3g Sugar 3g Sugar Alcohols 0g Protein 4g

Nutrition facts may not be 100% accurate.