Jalapeno-Cilantro Hummus
Hummus made with fresh cilantro, jalapeno, and lime juice. The cilantro turns the hummus a beautiful spring green color, which is fun to pair with watermelon radishes for a festive platter.
Ingredients
- 1 1/2 jalapeños, seeds and veins removed and diced
- 1 cup loosely packed cilantro leaves
- 1 clove garlic, minced
- 1 15-oz can garbanzo beans, they come packed 14, 15, 15.5 or 16 oz., but any will do!
- 1 tbsp. garbanzo bean brine, or cold water
- 2 tbsp. tahini
- juice of one lime
- 1/4 tsp. sea salt
- 2 tbsp. extra-virgin olive oil
Instructions
- Drain garbanzo beans, but reserve the packing brine to use in the hummus. Separate out about 15 garbanzo beans to use as the garnish on top. Set all aside.
- Remove stem, ribs and seeds from the jalapeños, and coarsely dice. Place diced jalapeños in the bowl of your food processor. Process until finely chopped.
- Add cilantro leaves and process until smooth. Mince garlic into this mixture and continue to process.
- Add garbanzo beans along with 1 tablespoon of the brine (or cold water) and purée until smooth.
- Add 2 tablespoons tahini, lime juice and salt and puree until smooth. If the hummus is too thick, add a little more of the brine, (or cold water), 1 tablespoon at a time until desired consistency. We found that 1 tablespoon was perfect, but each can of garbanzo beans can vary in both size and moisture content!
- To serve, garnish with fried garbanzo beans, (recipe just below), thinly sliced jalapeño, lime wedges, a sprig of cilantro and drizzle extra olive oil over the top!
- Fried Garbanzo Beans for Garnish: Heat 1 tablespoon olive oil in a skillet. Add garbanzo beans and sauté over medium heat until crispy. Season with a dash of sea salt.
