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
Ingredients
  • 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
Instructions
  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.
Notes
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 https://dedemed.com/mediterranean/cilantro-jalapeno-hummus-recipe/