Gluten Free/ Healthy/ Shared Plates/ Snacks

Cilantro Jalapeno Hummus

May 4, 2020

Cilantro Jalapeno Hummus?! Ummm Yummus!!

Overhead shot of Cilantro Jalapeno Hummus with sliced wheat bread on the side

What can I say? I’m a snacky gal. I love snacks. And my cilantro jalapeno hummus recipe is an amazing go-to snack. Prior to my cooking days, I would usually get a tub of it from the store and while some brands are better than others there is no better way to enjoy hummus than making it yourself. When you make hummus yourself, you have complete control over what ingredients go into your hummus. I’m going to share what to look for when shopping ingredients as well as how to cook dried chickpeas to use in hummus, salads, and more!

Close up of Cilantro Jalapeno Hummus

Before We Talk About How to Cook Dried Chickpeas Let’s Ensure your Hummus Has THE BEST Flavor:

1.) Eenie meenie miney mo, not all Tahini is created equal.

Tahini is a major player in the hummus flavor. In my cilantro jalapeno hummus, I used Trader Joe’s Organic Tahini and it has a great flavor. You can find good quality tahini at most Mediterranean markets. My other recommendation would be Whole Food’s 365 brand tahini, which is also another great option!

2.) Use real lemon (citrus) juice

I’m serious. The difference between using concentrated lemon juice and fresh squeezed lemons is going to make all the difference in the world. I used lime juice for this cilantro jalapeno hummus

3.) Use an Olive Oil that you actually enjoy

Again, you’re not cooking this hummus- so you get to taste all the ingredients in their raw form. I recommend going for a lighter olive oil. If you want more of an intense flavor- do it!!

4.) Spices, Spices, Spices

Spices are what give hummus it’s earthy flavor. Cumin and Paprika are must haves. I opt for fresh garlic, but if you don’t have any- garlic powder is a necessity!

Now let’s talk about how to cook dried chickpeas, shall we?!

I actually soaked and cooked dried chickpeas. For this recipe, you can use 1 cup of dried chickpeas or 1- 15 oz can of chickpeas. If you are using dried chickpeas, soak your chickpeas in the fridge overnight by placing in a bowl and covering with cold water. The next day drain the water, add soaked chickpeas and 1 tsp of baking soda to the pot and cover by 2 inches of water and boil for 45 mins- 1 hour until tender. Drain- for the creamiest, dreamiest hummus, peel off all the chickpea skins. It’s labor intense, but boiling with baking soda helps a lot! And that my friends is how to cook dried chickpeas!

Want some other dip recipes? Check out these:

Carrot Hummus

Roasted Eggplant Dip

Need a Food Processor? Here is an economical option from Amazon! Click the photo to order.

Cilantro Jalapeno Hummus

By Brooke Brice Serves: 8
Prep Time: 15 Minutes Total Time: 15 Minutes

This Cilantro Jalapeno Hummus recipe is here to knock your socks off. If you've ever wondered how to cook dried chickpeas, look no further!

Ingredients

  • 1- 15oz Can of Canned Chickpeas or 1 cup of Dried Chickpeas, cooked (see notes below)
  • 1/3 cup Tahini
  • 2tbsp Olive Oil
  • 2 Cloves of Garlic, chopped
  • 1-2 Jalapenos, keep seeds if you like spicy, chopped
  • 1 bunch Cilantro, chopped
  • 2-3 Limes, juice
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Ground Paprika
  • 1/2 tsp Sea Salt
  • 2-4 Tbsp Cold Water to thin

Instructions

1

In a food processor, add garlic, lime juice, salt, jalapenos, oil, cumin, and paprika

2

Process until garlic is minced very fine- Allow the flavors to marinate for about 5-10 minutes

3

Add tahini and blend until mixture is smooth

4

Add in Cilantro and blend

5

Add in 2 tbsp of of cold water while the food processor is on, the mixture will be very smooth and creamy

6

Add in chickpeas and process for about 3 minutes, about half way through pause and scrape down the sides. Process until the hummus is smooth

7

If it is super thick add in cold water a tablespoon at a time until the perfect consistency is reached

8

Taste and add in any additional lime juice or salt

9

Serve immediately with bread, pita, or veggies

10

Hummus will be good for up to a week in a fridge

Nutrition

  • 180 Calories
  • 17g Carbohydrates
  • 10g Fat
  • 5g Fiber
  • 6g Protein
  • 1.4g Saturated fat
  • 2g Sugar

Notes

If you are using dried chickpeas, soak your chickpeas in the fridge over night by placing in a bowl and covering with cold water. The next day drain the water, add soaked chickpeas and 1 tsp of baking soda to the pot and cover by 2 inches of water and boil for 45 mins- 1 hour until tender.

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