Cilantro and Jalapeno Hummus
YOU won’t believe how fresh this Cilantro and Jalapeno Hummus tastes!! If you’re tired of those expensive store bought varieties and thought that was the stuff! Well your in for a pleasant surprise!
I always like to make a fresh batches of hummus early in the. So that I can then store it in an airtight container for the unlimited guilt free munching!
Which usually happens at night, watching the food network or something! Enjoy this Hummus with tortilla chips or pita bread, super healthy and delicious.
I always like to make a fresh batches of hummus early in the. So that I can then store it in an airtight container for the unlimited guilt free munching!
Which usually happens at night, watching the food network or something! Enjoy this Hummus with tortilla chips or pita bread, super healthy and delicious.
HOW TO MAKE HUMMUS
- Preparing Beans from Dry: Cover you garbanzo beans in water and allow to soak over night. The next day cook your garbanzo beans in a pot with 2 inches of water to cover, and bring to a boil. Cook for 1 1/2 hours or until they are soak. Drain and place in your blender or food processor Add your Cilantro, jalapeno, greek yogurt, garlic, olive oil, tahini and lime juice and purée. Then add in your garbanzo beans and blend till combined. Add in all your seasoning, and pulse for a few more seconds.
- Preparing the Beans from the Can: Drain and rinse your chickpeas, add to your blender or food processor. Add your Cilantro, jalapeno, greek yogurt, garlic, olive oil, tahini and lime juice and purée. Then add in your garbanzo beans and blend till combined. Add in all your seasoning, and pulse for a few more seconds.
For best results chill it in an airtight container for up to 2 hours or more before serving.
The longer it chills in the fridge the thicker it becomes and the flavors really set in.
Serve this with some Homemade Pita Bread and enjoy!
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Cilantro and Jalapeno Hummus
Ingredients
- 15 oz (1 can) Chick Peas
- 1 cup Cilantro
- 2 tbsp Tahini (sesame paste)
- 1 tbsp Olive oil
- 2 tbsp Greek Yogurt
- 2 Jalapeno pepper
- 2 Garlic
- 3 tbsp Lime
- DRY SPICES
- 1 tbsp Garlic Powder
- Salt and pepper
Instructions
- Preparing Beans from Dry: Cover you garbanzo beans in water and allow to soak over night. The next day cook your garbanzo beans in a pot with 2 inches of water to cover, and bring to a boil. Cook for 1 1/2 hours or until they are soak. Drain and place in your blender or food processor Add your Cilantro, jalapeno, greek yogurt, garlic, olive oil, tahini and lime juice and purée. Then add in your garbanzo beans and blend till combined. Add in all your seasoning, and pulse for a few more seconds.
- Preparing the Beans from the Can: Drain and rinse your chickpeas, add to your blender or food processor. Add your Cilantro, jalapeno, greek yogurt, garlic, olive oil, tahini and lime juice and purée. Then add in your garbanzo beans and blend till combined. Add in all your seasoning, and pulse for a few more seconds.
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Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 804Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 0mgSodium: 136mgCarbohydrates: 134gFiber: 46gSugar: 49gProtein: 47g
These calculations are based off Nutritionix