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
Don't just serve hummus, add something special with a healthy twist! Use a fork, dip with vegetables, or dip in with pita.
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 servingsServing Size
1Amount 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.
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! 🙂
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