Not So Spicy Jalapeno Hummus

Not So Spicy Jalapeno Hummus will be a favorite for snacks, or adding as an easy side dish to a meal.

Hummus has long been one of my favorite go-to meals. Its easy to make, portable and I usually always end up sharing it with someone. But I have a secret, I hate store bought hummus. It’s bland, not fresh and usually over garlicey. I’m not a big spicy foods person, but this Not-So-Spicy Jalapeño Hummus is super flavorful and packs tons of protein and minerals to keep you going. Add in some raw veggies or a low carb whole wheat tortilla and Voila! You have yourself a perfectly healthy, and delicious lunch.

Print

Not So Spicy Jalapeño Hummus

Ingredients

• ½ c cilantro leaves, chopped
• 2 jalapeno peppers, seeded and diced
• 1 clove garlic
• 3 TBSP lemon juice
• ¼ reserved bean water or water
• 6 TBSP tahini
• 2 TBSP olive oil
• 1 can of garbanzo beans
• ½ tsp salt
• ¼ tsp cumin
• dash of cayenne pepper

Instructions

1. In food processor, combing cilantro peppers and garlic. Pulse until combined and finely chopped. In separate bowl stir together lemon juice, bean water. In another bowl stir together tahini and olive oil. Set both aside.
2. Add chickpeas and lemon water mix to cilantro mix in food processor. Puree and scrape sides down as needed. Add salt, cumin and cayenne and slowly pour in tahini mixture. Puree again until smooth.
3. Allow to sit in fridge for 30 minutes to allow flavors to combine. Serve with your favorite veggies and pita bread

3.5.3208