Cilantro Jalapeño Hummus

5 from 3 votes

Cilantro Jalapeno Hummus is made from canned or freshly cooked garbanzo beans. Make it from a few staple ingredients you likely already have, like jalapeno and cilantro, for a delicious and guilt free Mediterranean inspired treat!

Prep Time10

Cook Time5

Total Time15

Course: Appetizer

Cuisine: Fusion, Mediterranean

Diet: Gluten Free, Low Fat, Low Salt, Vegan, Vegetarian

Keyword: Chickpeas, Cilantro, Cilantro Jalapeño Hummus, Garbanzo, Homemade Hummus, Hummus, Jalapeno, Serrano, tahini

Servings: people

Calories: 68kcal

Author: Erika Garibay - LQC Recipes

Equipment

food processor
Spoon
Knife
Storage bowl

Ingredients

15 ounces garbanzos (chickpeas) homecooked or canned.
20 sprigs of cilantro
1/2 jalapeno or 1/3 of whole serrano pepper. Diced.
2-3 tsps tahini
2 garlic cloves
½ lemon
½ tsp sea salt
2 tsps olive oil
2 oz aquafaba [bean reserve water] I use 8 tsp, divided while blending.

Instructions

To make homemade cilantro jalapeno hummus

Save about 2 ounces of garbanzo bean liquid and drain the beans from the can. If you don't have bean water, you can use water (preferably cold).
Combine all ingredients in a food processor and blend for 15-20 seconds. Open processor lid and with a spatula push down ingredients toward the bottom of the processor bowl and add a teaspoon of bean water then repeat blending. Repeat as necessary if needed until creamy.
Remove blade from processor, then use spatula to transfer hummus into a serving bowl.
Garnish with a drizzle of olive oil, an optional dash of sumac, smoked paprika, or some additional fresh chopped cilantro.

Notes

Recipe yield: 2 cups of cilantro jalapeno hummus.
Serve hummus with: Freshly cut veggies for dipping, such as bell pepper, pepino (cucumber), cauliflower, broccoli florets, lafa bread, pita chips, pita bread, and tortilla chips.
Also great as: Spread on lunch time wraps, sandwiches, salads, side spread complementary to a main dish or snack boards.
Garbanzo, to peel or not to peel? Peeling the outer layer of the garbanzo leaves a creamier consistency to the hummus but it'll still be just as good without the peeling, so the option is yours to make!
To peel, firmly press between thumb and index finger and off goes the outer layer. Peeling will take about 5 minutes for the small size of this recipe.

Let us know when you try it, we love to hear from you! For more tips visit the full post on LatinasQueComen website. Thank you for supporting of LQC with your star rating!

Nutrition