Cilantro Jalapeno Hummus

I try to have hummus and raw veggies in the fridge most of the time to keep us from “snacking” on things like cupcakes and cookies instead of something nutritious.  I absolutely love classic hummus, but I’m always interested in variations as well.  When I saw a version of cilantro jalapeno hummus on another blog I thought it sounded like something I definitely wanted to try, but I also don’t like to mess too much with a good thing.  I decided to just use my usual hummus recipe as the base and simply throw in a handful of cilantro and a jalapeno.  It worked out very well, and we really enjoyed this variation.  The jalapeno did not come through quite as much as I expected, so if you are a fan of heat and would like that flavor emphasized further, I would recommend using two jalapenos instead of one.  I will definitely use two next time.  

Cilantro Jalapeno Hummus
1/3-1/2 cup fresh cilantro leaves
1-2 jalapeno peppers, ribbed and seeded (depending on desired flavor)
1 clove garlic, peeled
3 tbsp. freshly squeezed lemon juice
1/4 cup water
6 tbsp. tahini
2 tbsp. extra virgin olive oil
1 (14 oz.) can chickpeas, drained and rinsed
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne pepper

Combine the cilantro, jalapenos, and garlic in the bowl of a food processor.  Pulse until the ingredients have been finely minced.  In a small bowl, combine the lemon juice and water.  In another bowl, whisk together the tahini and olive oil.  Set aside.  Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne.  Process until almost fully ground, about 15 seconds.  Scrape down the bowl.  With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.  Scrape down the bowl and continue to process for one minute.  With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.   

Source: inspired by Buff Chickpea

21 Responses

  1. What a great twist on hummus – I love it! And you’re right, it’s so much easier to snack on veggies when hummus is involved 🙂

  2. Wow! The veggies look so fresh and tempting! What a perfect spring and summer snack. It is also great for el 5 de mayo.

    P.S. “Jalapeños” is misspelled without the “ñ” because it would be pronounced as “jalapeNos” instead of “jalapeNHos” (the nasal “n” sound). Just a friendly tip!

    • I’m aware of the correct spelling and pronunciation of the word, but until I learn how to make special characters on my keyboard, I’ll just assume my readers can let it slide.

  3. oh my goodness does that sound good!

  4. Looks good. I made something similar a while back (in my blog). I added chili powder, cayenne, and cumin for some extra kick.

  5. Delicious! I love the idea of putting jalapenos in it!!

  6. I love hummus and eat it every day with lunch, and cilantro is my favorite herb. This looks fantastic!

  7. I need to just break down and buy tahini – it’s expensive! But this recipe looks totally worth it… I love cilantro and anything spicy.

  8. I have been on a huge Mexican kick lately so this hummus sounds delicious. I love the idea of keeping healthy snacks around at all times 🙂

  9. oooooooooooooooo I’m keeping this recipe for my sister who is a hummus lover! I love cilantro and jalapeno’s so I may have to try it one day myself. Yum

  10. I had roasted red pepper jalapeno hummus at a friends house last week. Mmmm. So tasty.

  11. This was a great hummus recipe, but I found it to be too much tahini for my taste. It definitely made use of the mound of cilantro I bought at the farmer’s market the weekend before. Thanks for sharing!

  12. […] hooked. I don’t think I’ll ever enjoy store-bought hummus again. I came across this recipe on Annie’s blog and had to try it. So here, for those who like things a bit spicy… a yummy, healthy snack to […]

  13. […] I’m making flourless brownies and jalapeno cilantro hummus. For the hummus, I’m adding some greek yogurt to mimic Pita Jungle. Leave a […]

  14. […] Analyze this Posted in Uncategorized by Hams on the 2009/09/20 On the menu this week is the long-awaited potato leek soup, plum sorbet (no raspberry this time), roasted artichoke, acorn squash risotto and jalapeno cilantro hummus. […]

  15. I’m so glad I stumbled upon this archive. I went to the kitchen right away and whipped up a batch. Thanks so much! 😀

  16. I was telling people that I will be “testing” a new appetizer on them this weekend, but are they in for a pleasant suprise! Outstanding! I used Tahini paste from Trader Joe’s and just cut down on the lemon and salt… Turned out amazing!!! Thanks!

  17. Just wanted to say that I made this and it is amazing! love the flavor of it, it was exactly what I was looking for. Thanks for the great recipe!

  18. Oh my goodness! This looks incredible!

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