Jalapeño Cilantro Hummus
Servings: 16 Servings
Ingredients
- 16 ounces dry chickpeas
- 7 cups water
- ¼ teaspoon baking soda
- 2 fresh jalapeños *See Note
- 2 garlic cloves
- ½ cup tahini
- ¼ cup freshly squeezed lemon juice
- ¼ cup cilantro
- ½ teaspoon salt or to taste
- 1 to 2 tablespoons cold water
- ⅓ to ½ cup extra virgin olive oil
Instructions
- Place the dry chickpeas and 7 cups of water in a large bowl or container. The water should cover the chickpeas by about 2 inches. Add more water if needed. Cover the container and soak the chickpeas overnight.16 ounces dry chickpeas, 7 cups water
- Drain the chickpeas and transfer them to a large pot. Add the baking soda and enough fresh water to cover the chickpeas by about 2 inches.¼ teaspoon baking soda
- Bring the water to a simmer and cook the chickpeas for about 1 hour, or until they’re completely tender.
- Drain the chickpeas and let them cool enough to handle. Gently rub away and discard the loose skins for the smoothest hummus.
- Add the jalapeños, garlic, tahini, lemon juice, cilantro, and salt to a food processor. Process until the ingredients are finely chopped and well combined, about 2 to 3 minutes.2 fresh jalapeños, 2 garlic cloves, ½ cup tahini, ¼ cup freshly squeezed lemon juice, ¼ cup cilantro, ½ teaspoon salt
- Add the cooked chickpeas and process for 3 to 4 minutes, stopping to scrape down the sides as needed, until the hummus is smooth and lighter in color. Process the hummus in two batches if your food processor isn’t large enough to hold the full amount.
- With the food processor running, slowly drizzle in the cold water followed by the olive oil. Begin with the smaller amounts and add more as needed.1 to 2 tablespoons cold water, ⅓ to ½ cup extra virgin olive oil
- Continue processing for 1 to 2 minutes, or until the hummus reaches the desired consistency.
- Serve with pita chips, naan, fresh vegetables, or your favorite dippers.
Notes
- To skip soaking and cooking dried chickpeas, use 4 (15-ounce) cans of chickpeas. Drain and rinse them well before adding them to the food processor.
- For roasted jalapeños, char the peppers over an open flame or in the oven, then place them in a covered bowl or food-safe bag for several minutes. Peel away the skins and remove the seeds and membranes before blending.
- Raw or pickled jalapeños may also be used. The flavor and heat level will be slightly different.
- Add the water and olive oil gradually. Less liquid makes thicker hummus, while more creates a thinner consistency.
- The calories listed are an approximation based on the ingredients and a serving size of ½ cup. Actual calories will vary.
- Store leftover hummus in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Jalapeño Cilantro Hummus
Serving Size
0.5 cup
Amount per Serving
Calories
265
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
15
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Sodium
200
mg
8
%
Potassium
256
mg
7
%
Carbohydrates
20
g
7
%
Fiber
5
g
20
%
Sugar
3
g
3
%
Protein
8
g
16
%
Vitamin A
97
IU
2
%
Vitamin C
9
mg
11
%
Calcium
58
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
