Jalapeno Cilantro Hummus

5 from 1 vote

A creamy spicy hummus loaded with flavor from the jalapeño and cilantro. Serve with pita wedges, sliced tomatoes, cucumbers, onions and/or chips

Prep Time15

Cook Time30

Total Time45

Course: Healthy Appetizer

Cuisine: American

Keyword: hummus

Servings: servings

Calories: 416kcal

Author: Tricia

Ingredients

1 ¼ cup dried chickpeas
1 teaspoon baking soda
6 ½ cups of water
1 cup tahini
4 tablespoons fresh lemon juice about 1 ½ juicy lemons
4 cloves garlic diced
¼ cup ice cold water
1 ½ teaspoons sea salt
1 tablespoon olive oil plus more to serve
1 large jalapeño stem and ribs removed, rough chopped
½ cup cilantro leaves packed
½ teaspoon cayenne pepper more or less to taste

Instructions

The night before making the hummus, place the chickpeas in a medium pot and cover with clean cold water. Make sure the water is double the amount of chickpeas.
When ready to make the hummus, drain the chickpeas.
Heat a medium/large saucepan over medium/high heat and add the chickpeas and baking soda. Cook the dry chickpeas for about three minutes, stirring constantly.
Add 6 ½ cups of warm watering bring the chickpeas to a boil. Cook for 30-40 minutes. Using a slotted spoon, skim the chickpea skins and any foam off the top and discard.
Drain the chickpeas then place in a food processor. Process until you have a smooth paste.
Add the garlic, jalapeño and cilantro and process again until well blended.
With the processor running, add the olive oil, tahini, lemon juice, salt and ice water.
Process for about 5 minutes until smooth and creamy.
Scoop into a serving dish and drizzle with olive oil and a dash of cayenne.
Refrigerate leftovers

Notes

Adapted from the basic hummus recipe by Yotam Ottolenghi & Sami Tamimi

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition