Cilantro Jalapeño Hummus
This creamy hummus is topped with a mix of cilantro and Candied Jalapeños and topped with a little Cotija to create a flavorful new twist on a classic!
Ingredients
- 1 15 ounce Can Garbanzo Beans (chickpeas)
- 2 Cloves Garlic
- ½ Cup Tahini
- 3 tablespoon Lemon Juice (about ½ lemon)
- ⅓-⅔ Cup Garbanzo Bean Liquid
- ⅛ teaspoon Salt
Cilantro Jalapeño Topping
- ½ Cup Sweet Hot Jalapeños (see notes to make your own!).
- ½ Cup Fresh Cilantro, finely chopped
- 1 tablespoon Juice from Sweet Hot Jalapeños
- 2 tablespoon Crumbled Cotija
Instructions
- Drain the Garbanzo beans, setting the liquid aside.
- Add Garbanzo beans and garlic to food processor and process for about one minute until a thick ball forms.
- While food processor is running, slowly add tahini, lemon juice and salt.
- Slowly add garbanzo bean liquid.
- Continue to process and continue adding garbanzo juice, salt and lemon juice until it reaches your desired taste and consistency.
- Hummus will get slightly thicker as it sits, so you may want to make it a teeny bit thinner than you actually want it to be when you serve it.
Cilantro Jalapeño Topping
- Finely chop cilantro and jalapeños and place in a bowl.
- Add in sweet hot jalapeño juice and stir it all together.
Assembling Cilantro Jalapeño Hummus
- Spoon Hummus into shallow bowl or platter.
- Use the back of a spoon to create a shallow crater in the hummus.
- Spoon the Cilantro Jalapeño topping into the crater.
- Sprinkle crumbled Cotija on top.
- Serve with corn chips or pita.
- Enjoy! ♥️
Notes
Notes
- If you can't find jarred sweet hot jalapeños, you can make your own by following these easy steps:
- cut 1 jalapeño into thin rings
- Place in a bowl with 2 Tablespoons Apple cider vinegar, and 2 Tablespoons sugar.
- Whisk until the sugar is dissolved and add sliced jalapeños.
- Let them sit and marinate for as long as possible, or at least as long as it takes you to make the hummus.
- If you would like to keep this dairy free, you can omit the cotija.
- To keep it gluten-free, serve it with corn chips. That is my personal favorite!
- Taste the hummus before you take it out of the food processor. Different garbanzo beans have different levels of salinity, so take to make sure it has enough salt for your taste. Same goes for garlic in lemon. I have developed this recipe according to my taste preferences, but if you prefer stronger garlic flavor, or tangier hummus, adjust the lemon and garlic amount accordingly!
Nutrition
Calories: 210kcal | Carbohydrates: 9g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 467mg | Potassium: 205mg | Fiber: 2g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 8mg | Calcium: 94mg | Iron: 2mg