Cilantro Jalapeño Hummus
This Cilantro Jalapeño Hummus is healthy, delicious and easy to make! The perfect snack or appetizer.
Servings 6 cups
- 2 15 ounce cans garbanzo beans, drained but reserve the juice from one can
- 2 large garlic cloves
- 2 Limes juiced
- 1/3 cup tahini paste
- 1 teaspoon kosher salt
- 1/3 teaspoon paprika
- 1/3 teaspoon cumin
- 1 Tablespoon olive oil
- 3 large jalapeños seeded & cut in chunks
- 1 cup fresh cilantro
Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.
With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour. Preferrably make one day ahead of time.
Garnish with your desired toppings (cucumbers, olives, jalapeños, etc. Or transfer to a sealed container and refrigerate for up to 7 days.
To freeze, place inside covered airtight containers or heavy-duty freezer bags.
Serving: 2ounces | Calories: 322kcal | Carbohydrates: 42g | Protein: 11g | Fat: 13g | Saturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 382mg | Potassium: 196mg | Fiber: 9g | Sugar: 19g | Vitamin A: 10IU | Vitamin C: 44mg | Calcium: 9mg | Iron: 15mg