Tuesday, May 1, 2012

Jalapeno Cilantro Hummus

**This is an edit to a previous recipe. I have spent the past couple of weeks experimenting with how to get the perfect creamy hummus consistency. And let me tell you, I figured it out! Start by boiling the garbanzo beans in a cup of water for 2-3 minutes. Drain them and let them cool to room temperature. Once they are cool enough to handle, peel the shell off of each and every bean. This process takes about 10 minutes, but I promise you it is worth it! Then continue with the recipe as follows:

If you haven't frequented Pita Jungle and had their Jalapeno Cilantro Hummus plate as an appetizer, well then you have been missing out. But you are in luck because here is your chance to make it in the comfort of your own home! Fresh cilantro, jalapenos, garbanzo beans, and tahini (a sesame seed paste) are the basis of this recipe, mixed with some garlic, lemon juice, and spices you have a healthy dip for pita chips, veggies, or as a spread on your next turkey sandwich.

Jalapeno Cilantro Hummus

  • 1/4 cup Tahini
  • 1 can of Garbanzo beans, drain and reserve the juice
  • 1 garlic clove
  • 1 jalapeno, top cut off
  • 1/2 bunch of fresh cilantro (about 3/4 cups)
  • 1 tsp. salt
  • 1/4 tsp. cumin
  • 1/4 tsp. cayenne pepper
  • 2 tbsp. lemon or lime juice
  • 1 tbsp. olive oil
Add the tahini in a food processor and whip until smooth and creamy. Then add all remaining ingredients except for the garbanzo beans and reserved liquid. Blend until combined.

Now add the garbanzo beans 1/3 cup at a time, blending in between each addition. Repeat until all beans have been added. Pour reserved garbanzo bean liquid as the food processor is going to get desired consistency. Reserve in the refrigerator. Serve cold.

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