Cilantro and jalapeno hummus

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by Sarah Steimer  sohungryblog

Cilantro and jalapeno hummus

This hummus went up 10 notches just from sitting in the fridge for a few days. It’s great for dipping, but I’ve also been using it on wraps. It pairs extremely well with some pickled carrots and onions. Speaking of great pairings, how great would this green hummus be with some green beer?

  • 2 15-ounce cans of chickpeas, rinsed and drained
  • 2/3 cup tahini
  • 2 cloves garlic
  • juice from 1/2 lemon
  • 1 teaspoon of salt (may need more)
  • 1/2 cup cilantro leaves and some stems, gently packed
  • 1 large jalapeno
  • 1/2 cup water
  • 2 tablespoons olive oil

Combine the chickpeas, tahini, garlic, lemon, salt, cilantro and jalapeno in a food processor until well-blended. You may need to stop the machine occasionally and scape down the sides.

While the machine is running, drizzle in the olive oil and the water a little at a time. If you prefer it more or less creamy, adjust the water accordingly.

Recipe from: Renee’s Kitchen Adventures