Recipe By Fletchie
Rating
Published Jul 10th
Prep 15m Cook - Additional 1h Ready In 1h 15m
Servings 10 servings Calories 49.6

If you love cilantro, you will love this hummus! I usually adjust the cilantro and lemon juice for flavor after mixing. Be sure to wear gloves while preparing the jalapeno; the oil will stay on your skin for a long time and will burn your eyes if you wear contacts. (I found out the hard way!) The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving with crackers or pita bread.

Recipe Ingredients

  • 1 (15 ounce) can garbanzo beans, drained
  • ¾ cup chopped cilantro
  • 3 tablespoons lemon juice
  • 1 ½ tablespoons tahini
  • ¼ jalapeno pepper, seeded and chopped
  • 1 clove garlic, minced
  • ½ teaspoon cumin
  • ¼ teaspoon salt

Cooking Directions

  1. 1 Puree the garbanzo beans, cilantro, lemon juice, tahini, jalapeno pepper, garlic, cumin, and salt in a blender or food processor using long pulses until the mixture is fairly smooth and slightly fluffy. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses.
  2. 2 Transfer hummus to a serving bowl and refrigerate for at least 1 hour.

Nutrition Facts

  • Calories 49.6
  • Carbohydrate 7.5 g
  • Fat 1.6 g
  • Fiber 1.6 g
  • Protein 1.9 g
  • Saturated Fat 0.2 g
  • Sodium 146.3 mg
  • Sugar 0.2 g

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Reviews

  1. I did add olive oil as I was blending it since it was a bit dry. This went over really well with my picky husband! Next time I'm going to add more jalapeno for a spicy version.
  2. Love this recipe. Simple fast and delicious. I agree with the other reviewers that it needs about 2T. of water to get it to the right consistency. For a different taste I've also done it with a large roasted red pepper and 1t. of smoked paprika instead of the cilantro and cumin.
  3. Changes we made: added the juice of 2 small lemons rather than 3 tbsp 2 oz of olive oil and this was done in a nutribullet. It made for a thick hummus - my husband usually makes the hummus and adds a little water when using
  4. We loved this but I did need to add a bit of liquid to get it to the right consistancy...I also added a nice splash of evoo and topped it w/ a drizzle of evoo finely minced jalapenos toasted pine nuts and paprika. This was a hit and I will be making it again YUM! - Read more ...
  5. It was a nice twist on a basic hummus recipe. The cilantro gave it a bright flavor which I liked. It did seem very dry so I added a little more lemon juice and drizzled in a little olive oil. If you are a fan of traditional hummus - you may not like this one - Read more ...
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