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.

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 102Total Fat 5gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 222mgCarbohydrates 13gFiber 3gSugar 3gProtein 4g

Nutrition facts may not be 100% accurate.

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