Small Cilantro Jalapeno Hummus Recipe
Chickpeas, cilantro, jalapeno, tahini, lemon juice, garlic. (8-12 Servings)
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Ingredients
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Base Ingredients
Flavor Ingredients
Method
Preparation
- 1
Prepare the Chickpeas
If using dried chickpeas, soak them overnight in water. Drain and rinse, then cook in boiling water for about 1 hour until tender. If using canned chickpeas, drain and rinse them well.
- 2
Prepare the Jalapeno
Remove the stem and seeds from the jalapeno for less heat. Finely chop the jalapeno.
- 3
Prep the Garlic
Peel the garlic clove and chop it roughly to help with blending.
- 4
Chop the Cilantro
Rinse the cilantro under cold water, shake off excess water, and chop roughly.
Blending
- 5
- 6
Adjust Consistency
If the hummus is too thick, add more water (1 tablespoon at a time) until the desired consistency is reached.
Serving
- 7
Serve the Hummus
Transfer the hummus to a serving bowl, drizzle with a little olive oil, and garnish with extra chopped cilantro and jalapeno if desired. Serve with pita chips, veggies, or your choice of dippers.