Cilantro Jalapeno Hummus
Prep time
Cook time
Total time
I call this my southwestern hummus-it's my alternative to salsa. The cilantro and jalapeno really bring out the southwest flavor and add a little kick to the nutty tahini flavor.
Servings: 2 cups
  • 1 (15-oz.) can chickpeas, rinsed and drained
  • 3 peeled cloves garlic
  • [1/4] cup fresh lime juice
  • [1/2] tsp. salt
  • [1/4] cup plain Greek yogurt
  • [1/2] cup tahini paste
  • 2 TB. extra-virgin olive oil
  • [1/2] jalapeño, ribs and seeds removed
  • [1/3] cup cilantro leaves, finely chopped
  1. In a food processor fitted with a chopping blade, blend chickpeas, garlic, lime juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula.
  2. Add Greek yogurt, tahini paste, and extra-virgin olive oil, and blend for 1 minute or until creamy and well combined.
  3. Add jalapeno, and pulse for 30 seconds.
  4. Add cilantro, and pulse 10 times.
  5. Serve with tortilla chips.
Tasty Tip
For a spicy kick, include the jalapeño seeds when blending. They contain most of the heat that's in a jalapeño pepper.
Nutrition Information
Serving size: 2 tablespoons Calories: 73 Fat: 6g Saturated fat: 1g Carbohydrates: 4g Sodium: v Fiber: 1g Protein: 2g Cholesterol: 0mg
Recipe by Dedemed at