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    Home / Recipes / Vegan Salads

    Cilantro Jalapeno Hummus

    Published: Oct 17, 2019 · Modified: Jun 27, 2022 by Kathy Carmichael · This post may contain affiliate links.

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    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.

     

    cilantro jalapeno hummus

    Skinny Cilantro Jalapeno Hummus Salad Dip

    Kathy Carmichael
    Don't just serve hummus, add something special with a healthy twist! Use a fork, dip with vegetables, or dip in with pita.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Total Time 20 mins
    Course Sauces, Dips & Dressings
    Cuisine Mediterranean
    Servings 12 servings
    Calories 75 kcal

    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
    • 15 ounces chickpeas, drained, but RESERVE liquid

    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

    SALAD

    • 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

    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 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.

    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!

    Notes

    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.

    Nutrition

    Calories: 75kcalCarbohydrates: 10gProtein: 3gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 299mgPotassium: 167mgFiber: 2gSugar: 1gVitamin A: 605IUVitamin C: 11mgCalcium: 36mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    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! 🙂

    www.kathysvegankitchen.com/about-me/

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    Comments

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    1. Anonymous

      May 22, 2020 at 6:45 pm

      5 stars

      Reply

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    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

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    278 shares