Cilantro Jalapeno Hummus
Don't just serve hummus; add something special with a healthy twist! Use a fork, dip it with vegetables or pita bread, or make it into a salad bowl of deliciousness.
Servings: 12 servings
Calories: 75kcal
Ingredients
Hummus Ingredients
- 2 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
- 2 15 ounce cans chickpeas, drained, but RESERVE liquid (divided) Reserve 1 cup chickpeas to roast fr a crunchy topping.
- ¼ cup aquafaba
- ¼ cup fresh lemon juice about 1 lemon juiced
- ¼ cup tahini
- 1 teaspoon salt + pepper
Salad Option
- 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
Optional
- 1 cup roasted chickpeas
Instructions
Raw Version
- Cut the jalapeños and remove the veins, stem, and seeds.
- Remove the seeds from the lemon.
- Place all the ingredients in a food processor with a large blade, or a blender until smooth.
- 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 4 days.
Roasted Version
- Preheat the oven to 400 degrees or the air fryer to 375 degrees.
- Wearing gloves, cut the jalapeños in half and remove the seeds, veins, and stems
- Cut the lemon in half and remove the seeds.
- Place the jalapeños, one cup of chickpeas, and a lemon cut in half, with the garlic cloves inside the lemon flesh, on a baking sheet lined with parchment paper or a silicone baking mat.
- Sprinkle salt and pepper on the chickpeas.
- Bake for 20 minutes in the oven or 10 minutes in the air fryer.
- Remove from the oven. Allow the lemons to cool before squeezing them into the food processor or blender.
- Allow the lemons to cool before squeezing them into the food processor or blender.
Salad Option
- Spread the cilantro jalapeño hummus in the base of a bowl or plate.
- Top with spinach, arugula, som cooked, cooled quinoa, cucumbers, tomatoes, and red onions.
- Top with roasted chickpeas
Serve
- Serve with vegetables, pits, chips, crackers, or all of the choices!
- Remove the roasted chickpeas and reserve them for a crunchy topping for the hummus.
Video
Notes
- Always wear gloves when working with jalapeños.
- For a less spicy version of cilantro jalapeño hummus, use one jalapeño instead of two.
- Cilantro is very dirty, so wash it thoroughly before adding it to the recipe.
- Refrigerated hummus, whether open or sealed and homemade, should be kept in the fridge at 40°F or below in an airtight container to minimize exposure to air.
- It will stay fresh and creamy in the fridge for up to 1 week (but it's best within 4 days). You can prevent it from drying out by storing it in an airtight container
Nutrition
Calories: 75kcal | Carbohydrates: 10g | Protein: 3g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 299mg | Potassium: 167mg | Fiber: 2g | Sugar: 1g | Vitamin A: 605IU | Vitamin C: 11mg | Calcium: 36mg | Iron: 1mg