Jalapeno Hummus
Here's an easy way to make a fiery batch of Jalapeno Hummus! Giving it a burst of jalapeno-lime-cilantro flavor is a welcome update to a classic dish.
- Prep time
- 5 min
- Cook time
- No separate cook time
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cans chickpeas (garbanzo beans)
- 3-5 jalapenos
- juice of 2 limes
- 15-20 sprigs cilantro
- 5 garlic cloves
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/4 cup tahini
- freshly cracked black pepper
- 3 tablespoons olive oil
- splash of water
Instructions
- 1
Start by prepping all of the ingredients. Peel the garlic cloves and give the jalapenos and cilantro a good rinse. I typically twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. I also usually drain and rinse the chickpeas before using them.
- 2
Add all of the ingredients to a blender or food processor and combine well. Take a take for seasoning and heat level. I added an extra jalapeno (four total) and another generous pinch of salt to this batch.
- 3
Serve immediately and store leftovers in an airtight container in the fridge.
- 4
If you want to serve it with a cheese quesadilla, simply add cheese to half of a flour tortilla, fold onto itself, and crisp it up in a dry skillet over medium-high heat. Cook for 2-3 minutes per side or until it is turning golden brown and the cheese is melted.