Description
Classic hummus with a kick of heat and fresh herb? That's a party! This cilantro jalapeño hummus is the perfect condiment, and it adds so much flavor to snack time or as a topping on our favorite Mexican dishes. Ready in 5 minutes!
Ingredients
Units
Scale
- 1 (15-ounce) can low-sodium chickpeas, drained and rinsed well (or 1.5 cups cooked chickpeas)
- 1 cup fresh cilantro leaves
- 1-inch of jalapeño (seeds removed for less heat) [use more jalapeño for more heat if desired]
- 1/4 cup runny tahini (oils well incorporated throughout - Soom Tahini is my favorite brand)
- 1 large juicy lime, juiced (~2 tablespoons fresh lime juice)*
- 1/4 cup crushed ice (or ice water if you can't get crushed ice)
- 1 large clove garlic, peeled
- 3/4 teaspoon fine salt
- Garnish options: fresh cilantro (large stems removed and leaves finely chopped), lime zest, jalapeño slices, and/or extra virgin olive oil
Instructions
- Add all ingredients to a food processor and process for one minute. Scrape down the sides with a mini spatula and process again until smooth and creamy where no ice chunks remain.
- Taste and adjust flavors as needed (you may want to add more lime, cilantro and/or jalapeño).
- Transfer the hummus to a serving dish and garnish with cilantro, jalapeño slices and a drizzle of extra virgin olive oil.
Notes
* add lime zest into the dip for a stronger lime flavor
Store leftovers in an airtight container in your refrigerator for up to one week.
- Prep Time: 5
- Category: Appetizer
- Method: Food Processor