Cilantro Jalapeño Hummus

Welp, vacation is over so I guess that means it’s time to get back to good dieting and healthy eating. I have a bunch of good recipes for fall but since it’s still hot as hell outside I am going to stick with the ones that don’t require the oven, or cooking at all in this case.

Cilantro Jalapeno Hummus


 1/3-1/2 cup fresh cilantro leaves

1-2 jalapeno peppers, ribbed and seeded (depending on desired flavor)

1 clove garlic, peeled

3 tbsp. freshly squeezed lemon juice

1/4 cup water

6 tbsp. tahini

2 tbsp. extra virgin olive oil

1 (14 oz.) can chickpeas, drained and rinsed

1/2 tsp. salt1/4 tsp. cumin

Pinch of cayenne pepper ( large pinch if you like it extra spicy )


 Combine the cilantro, jalapenos, and garlic in the bowl of a food processor. Pulse until the ingredients have been finely minced.

In a small bowl, combine the lemon juice and water.

In another bowl, whisk together the tahini and olive oil, set aside.

.Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne.

Process until almost fully ground, about 15 seconds. Scrape down the bowl.

Add the oil-tahini mixture and then continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Scrape down the bowl again and with the machine running add the lemon juice-water mixture in a steady stream through the feed tube. Blend for 1 minute, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes. Enjoy with whole wheat pita bread or veggies!

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