Best Cilantro Jalapeno Hummus Recipes

CILANTRO JALAPENO HUMMUS

Steps:

• Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

CILANTRO-JALAPENO HUMMUS AND TABOULI (A LA PITA JUNGLE)

Steps:

• Tabouli:.
• Place quinoa in a fine-mesh wire strainer.
• Rinse several times, rubbing the grains together to remove the bitter outer layer.
• Place water and quinoa in a small saucepan.
• Bring to a boil then reduce heat to a simmer and cover.
• Cook for 10 to 15 minutes or until all water has been absorbed.
• Let cool.
• Once the quinoa has cooled completely, mix together with the rest of the ingredients.
• Refrigerate for at least one hour or overnight.
• Hummus:.
• Add all ingredients, except for the reserved garbanzo bean juice, to the work bowl of your food processor.
• Process until well blended.
• While the processor is still running, slowly add reserved garbanzo bean juice through the feed chute until desired consistency is reached.
• To Serve:.
• Spread the hummus evenly onto 5 dinner plates.
• Split the tabouli into 5 servings as well, and plop into the center of each plate on top of the hummus.
• Serve with pitas and sliced cucumbers.

YUMMY CILANTRO-JALAPENO HUMMUS

Steps:

• 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.
• Transfer hummus to a serving bowl and refrigerate for at least 1 hour.

ROASTED GARLIC CILANTRO JALAPENO HUMMUS

Steps:

• 1. Get your garlic ready. Set oven to 375. Peel and separate the garlic cloves and make a bowl out of foil. Place the cloves in the foil bowl and cover with the olive oil. Close the bowl up around the garlic till just a pinch is open on top. Put on/in a oven safe pan and roast for 35 to 45 minutes.
• 2. When garlic is done take it out to cool while you prepare the other ingredients. In a food processor or blender put your chickpeas (drained but leave a little water 1/8 cup), lemon, salt, and jalapeno. Blend until most is chopped. Add the garlic along with the oil in the foil and blend until smooth. Now add your cilantro and blend until it is a pretty green color. You can serve it warm or cold with veggies for dipping or on bread.

CILANTRO JALAPENO HUMMUS

Steps:

• In food processor, pulse garlic.
• Add beans, lime juice and salt.
• Puree.
• Slowly add olive oil and blend until thick, 1-2 minute.
• Add cilantro and jalapeno, pulse 10 seconds.
• Transfer to bowl, and chill a few hours to allow flavors to meld.

CILANTRO JALAPENO HUMMUS

Steps:

• 1. In a food processor with a metal blade, puree garbanzo beans to a fine meal consistency. 2. Add olive oil and puree again until creamy and smooth. Don't forget, you need to be able to take a veggie or crisped pita wedge and dip it in. Try a few samples because if it is too thick, you will not be happy with the consistency. 3. Add cilantro, jalapeno and garlic and pulse until well combined. Taste and add kosher salt and pepper to taste. 3. Transfer to a nice bowl, swirl the top and shake a bit of cayanne or chile powder on top........looks nice without adding any more heat. 4. Serve with veggies or pita wedges. 5. Stored in a tightly sealed container and refrigerated, it will keep for up to a week.

LOW FAT CILANTRO JALAPEñO HUMMUS

Steps:

• Drain and rinse chickpeas, reserving 2/3 cup of the canned chickpea liquid.
• In a blender combine all the ingredients, gradually adding the reserved chickpea liquid, and process until smooth.

JALAPENO CILANTRO HUMMUS

Steps:

• Place all ingredients in a food processor. Blend until smooth. Note: texture may appear slightly more chunky than store-bought hummus, but it is still wonderful! Serve with pita chips, carrots and celery, or as a spread. Nutrition info per 1/4 cup serving: 95 calories, 4 g fat, 3 g protein, 10 g carbohydrates, 4 g fiber.