A homage to my time in Texas!
Jalapeño and Cilantro Hummus
A summertime favorite when the jalapeño peppers are so thick on the plant and cilantro is in full bloom!
Ingredients
- 1 15.5 oz can chickpeas (garbanzo beans)
- 1 1/2 tablespoons fresh lime juice
- 1/3 cup cilantro rough chopped
- 1-2 whole jalapenos* seeded and rough chopped
- 1 clove fresh garlic, large peeled and smashed
- 1 1/2 tablespoons tahini
- 2 tablespoons Olive Oil
- Salt to taste 1/4 – ½ tsp
Instructions
- Drain beans, saving liquid for later. Rinse beans.
- Place all ingredients into food processor except olive oil and blend until smooth.
- While processor is running, drizzle in olive oil. If prefer a less thick dip, drizzle in bean liquid until reach your desired consistency. Add salt to taste.
Notes
For a smoky flavor, substitute the canned chipotle peppers. They are a bit hotter than the jalapeño, so start with one and add to taste. Be sure to remove the seeds as this is where most of the heat is.
Very tasty as a condiment on a wrap or sandwich.
*You can use canned Chipotle Peppers instead of jalapenos, it tastes just as good either way!