If you didn’t already know this, hummus is my favorite condiment.
I like to eat it with a spoon (don’t judge), but it also goes great on a sandwich.
In an attempt to eat through my pantry, I need to make my way through about five cans of chickpeas within the next three months.
Yeah, I’m going to be eating a lot of hummus.
I love how versatile hummus is. If you master the basic recipe (chickpeas, tahini, salt, ect…), then you can add in flavors to suit your tastes. Some of my favorites are roasted red peppers, tomato and basil, and roasted garlic.
Since I had a boatload of cilantro left over from the weekend, I threw some ingredients in a food processor and turned it on.
I don’t know why I don’t make homemade hummus more often, because this is definitely the way to eat it.
Creamy, fresh, and spicy, I was in hummus-heaven.
That place exists right?
Jalapeno and Cilantro Hummus
- One 15 ounce can of chickpeas, drained and rinsed
- 1/4 cup water
- 2 jalapeños, seeded cored
- 2 TBS fresh lemon juice
- 1/4 cup organic tahini
- 2-3 cloves of garlic, minced
- Sea salt, to taste
- 1/2 cup packed fresh cilantro
- Add all of the ingredients to a food processor.
- Process on high until hummus is smooth and creamy.
- Refrigerate before serving.