Cilantro Jalapeno Hummus?! Ummm Yummus!!
What can I say? I’m a snacky gal. I love snacks. And my cilantro jalapeno hummus recipe is an amazing go-to snack. Prior to my cooking days, I would usually get a tub of it from the store and while some brands are better than others there is no better way to enjoy hummus than making it yourself. When you make hummus yourself, you have complete control over what ingredients go into your hummus. I’m going to share what to look for when shopping ingredients as well as how to cook dried chickpeas to use in hummus, salads, and more!
Before We Talk About How to Cook Dried Chickpeas Let’s Ensure your Hummus Has THE BEST Flavor:
1.) Eenie meenie miney mo, not all Tahini is created equal.
Tahini is a major player in the hummus flavor. In my cilantro jalapeno hummus, I used Trader Joe’s Organic Tahini and it has a great flavor. You can find good quality tahini at most Mediterranean markets. My other recommendation would be Whole Food’s 365 brand tahini, which is also another great option!
2.) Use real lemon (citrus) juice
I’m serious. The difference between using concentrated lemon juice and fresh squeezed lemons is going to make all the difference in the world. I used lime juice for this cilantro jalapeno hummus
3.) Use an Olive Oil that you actually enjoy
Again, you’re not cooking this hummus- so you get to taste all the ingredients in their raw form. I recommend going for a lighter olive oil. If you want more of an intense flavor- do it!!
4.) Spices, Spices, Spices
Spices are what give hummus it’s earthy flavor. Cumin and Paprika are must haves. I opt for fresh garlic, but if you don’t have any- garlic powder is a necessity!
Now let’s talk about how to cook dried chickpeas, shall we?!
I actually soaked and cooked dried chickpeas. For this recipe, you can use 1 cup of dried chickpeas or 1- 15 oz can of chickpeas. If you are using dried chickpeas, soak your chickpeas in the fridge overnight by placing in a bowl and covering with cold water. The next day drain the water, add soaked chickpeas and 1 tsp of baking soda to the pot and cover by 2 inches of water and boil for 45 mins- 1 hour until tender. Drain- for the creamiest, dreamiest hummus, peel off all the chickpea skins. It’s labor intense, but boiling with baking soda helps a lot! And that my friends is how to cook dried chickpeas!
Want some other dip recipes? Check out these:
Carrot Hummus
Roasted Eggplant Dip
Need a Food Processor? Here is an economical option from Amazon! Click the photo to order.
Cilantro Jalapeno Hummus
This Cilantro Jalapeno Hummus recipe is here to knock your socks off. If you've ever wondered how to cook dried chickpeas, look no further!
Ingredients
- 1- 15oz Can of Canned Chickpeas or 1 cup of Dried Chickpeas, cooked (see notes below)
- 1/3 cup Tahini
- 2tbsp Olive Oil
- 2 Cloves of Garlic, chopped
- 1-2 Jalapenos, keep seeds if you like spicy, chopped
- 1 bunch Cilantro, chopped
- 2-3 Limes, juice
- 1/2 tsp Ground Cumin
- 1/2 tsp Ground Paprika
- 1/2 tsp Sea Salt
- 2-4 Tbsp Cold Water to thin
Instructions
In a food processor, add garlic, lime juice, salt, jalapenos, oil, cumin, and paprika
Process until garlic is minced very fine- Allow the flavors to marinate for about 5-10 minutes
Add tahini and blend until mixture is smooth
Add in Cilantro and blend
Add in 2 tbsp of of cold water while the food processor is on, the mixture will be very smooth and creamy
Add in chickpeas and process for about 3 minutes, about half way through pause and scrape down the sides. Process until the hummus is smooth
If it is super thick add in cold water a tablespoon at a time until the perfect consistency is reached
Taste and add in any additional lime juice or salt
Serve immediately with bread, pita, or veggies
Hummus will be good for up to a week in a fridge
Nutrition
-
180 Calories
-
17g Carbohydrates
-
10g Fat
-
5g Fiber
-
6g Protein
-
1.4g Saturated fat
-
2g Sugar
Notes
If you are using dried chickpeas, soak your chickpeas in the fridge over night by placing in a bowl and covering with cold water. The next day drain the water, add soaked chickpeas and 1 tsp of baking soda to the pot and cover by 2 inches of water and boil for 45 mins- 1 hour until tender.
2 Comments
Roasted Corn and Jalapeno Pimento Spread » The Seasonal Junkie
July 14, 2020 at 1:57 pm[…] 1.) Cilantro Jalapeno Hummus […]
ChrisO
March 9, 2022 at 8:22 amHi! If using canned chickpeas, do you drain them before using in this recipe? Can’t wait to try this recipe! Thank you!