We are hummus lovers in our house. It can be made into a quick and easy meal or snack, and because fresh veggies are the perfect dipper, it makes consuming them (veggies) that much easier. Win…win!
I was at Aldi the other day and grabbed a container of hummus which had four different varieties, one of which being cilantro jalapeño. We ate it all that same night for dinner, so when I wanted some for lunch today I decided to make my own.
Buying pre-made hummus at the grocery store is convenient, but making my own is super easy and inexpensive with the right ingredients on hand. The ingredient that some may not have in their pantry is Tahini, which is a sesame seed paste. Tahini can be found at most grocery stores, or can also be made easily with a high powered blender like my Ninja Chef Duo. I recently posted on making tahini here.
I’ve posted a classic Hummus recipe before, as well as a Chili Lime Hummus. I’ve also made a black bean hummus which is pretty tasty and will have to post about it in the future. Roasted garlic and red pepper hummus is amazing as well. What’s great about hummus is it is versatile and can be tweaked easily with what you have on hand or what you like!
This homemade Cilantro Jalapeño Hummus will make a great addition to our 4th of July snack food tomorrow.
If you try this recipe out, let me know how you like it. Oh, we ended up liking this better than the store bought variety as well…so homemade for the win again!
Here’s the printable recipe…
Cilantro Jalapeño Hummus
- Hummus can be made ahead and stored in the fridge for about a week
- Can easily be halved
- Serve with fresh vegetables (carrots, celery, sweet peppers, radishes, cucumber slices, etc.), pretzels, crackers, pita bread, etc.
- 2 cans chick peas (garbanzo beans), drained with 1/2 cup liquid reserved (more if needed)
- 8 garlic cloves, peeled
- 3-4 Tablespoons tahini (sesame seed paste)
- Juice of 2 limes (about 1/2 cup)
- 1/2 teaspoon salt
- 1 teaspoon Goya Adobo Seasoning (or substitute for salt if don’t have)
- 2 jalapeño peppers (de-seeded and veins removed if desired) – more or less to taste
- 2 large handfuls of cilantro (about 1/2 of a bunch), plus more for garnish if desired
- olive oil to drizzle on at the end, optional
- Open cans of chick peas and drain, reserve 1/2 cup of liquid (more if needed). Peel garlic cloves. Juice limes.
- To the blender pitcher add: drained chick peas, reserved liquid, garlic, lime juice, salt, Adobo Seasoning, cilantro, jalapeños and tahini.
- Secure pitcher lid and lock pitcher into blender base and turn the power on.
- On the Ninja Chef “Auto IQ” setting, turn to the “Puree” mode. Press start.
- Use tamper as necessary to push food down into the blades while blending. If the consistency of the hummus needs to be thinned out a bit, pause blender and add 1 Tablespoon more of liquid at a time, and continue to blend.
- When the preset timer has ended, remove pitcher from base and scrape hummus into serving bowl.
- Drizzle with olive oil and garnish with cilantro. Enjoy!
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