Cilantro Jalapeño Hummus (Easy!)
This zesty hummus is great for snacks, dips, sandwich spreads, and more. It's so delicious, creamy, and easy to prepare!
Servings: 6 (1/4-cup servings)
Ingredients
- 15 oz. can garbanzo beans
- 1-3 Tbsp. aquafaba*
- 3/4 cup fresh cilantro
- 1-2 jalapeño peppers** (stems & seeds removed)
- 1/4 cup fresh lime juice
- 2-4 Tbsp. tahini***
- 2 cloves garlic, minced
- 1/2 tsp. ground cumin
- 1/4 tsp. fine grain salt
Instructions
- Open the can of garbanzo beans and reserve 3 Tbsp. aquafaba.* Then rinse and drain garbanzo beans.
- Add all ingredients to a high-speed blender or food processor. (Start with 1 Tbsp. aquafaba and add more as desired.) Blend until creamy, about 20-30 seconds, stopping to scrape down the sides as needed.
- Taste and adjust flavors if desired. (Add more cilantro, salt, lime juice, or jalapeño.)
Notes
*Aquafaba: This is the thick liquid found in the can of garbanzo beans. Use as much or as little to thin to your desired consistency.
**Jalapeños: These can vary in spiciness. If you're sensitive, start small and increase the amount as desired. (Or if you enjoy the spice & flavor, feel free to add another jalapeno!) I often find the larger jalapeños are less spicy, and the smaller ones are more spicy.
***Tahini: Use 2 Tbsp. for a lower-fat version, or up to 4 Tbsp. for a classic rich & creamy version.
Storing: Store leftovers in an airtight container in the fridge. I find it keeps for about 4-5 days.
Yield: Recipe makes about 1.5 cups hummus.
Nutrition Per Serving (Estimate)
Calories: 97 kcal | Carbohydrates: 12 g | Protein: 5 g | Fat: 4 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 1 g | Potassium: 157 mg | Fiber: 4 g | Sugar: 0.3 g | Vitamin A: 166 IU | Vitamin C: 7 mg | Calcium: 37 mg | Iron: 1 mg
