Best Low Fat Cilantro Jalapeño Hummus Recipes

ROASTED JALAPEñO HUMMUS

Roasted Jalapeño Hummus image

Super creamy roasted jalapeño hummus with simple, wholesome ingredients. Creamy, savory, and subtly spiced.

Provided by Minimalist Baker

Time 30m

Number Of Ingredients 13

Ingredients

2-3 whole jalapeños ((depending on preferred level of spice))
4-5 cloves garlic ((skin on))
1 15- ounce can chickpeas ((slightly drained))
1/2 ripe avocado ((optional))
1/4 cup tahini
2 medium lemons and/or limes ((juiced)*)
1 tsp cumin
3/4 - 1 tsp sea salt
3-4 Tbsp olive or avocado oil
1 handful fresh cilantro ((optional))
1/2 cup raw pumpkin seeds
1 Tbsp avocado or olive oil
1 pinch each salt, pepper and cumin

Steps:

Preheat oven to 425 degrees F (218 C).
Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out.
Once done, remove from oven and set garlic aside.
Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
To a blender or food processor, add slightly drained chickpeas, oil, cilantro, avocado, salt, cumin, lime, lemon, roasted jalapeños (start with one and work your way up to desired spice level), tahini and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
Serve hummus with veggies, tortilla chips or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.

Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 146 kcal, Carbohydrate 11 g, Protein 4.4 g, Fat 10 g, SaturatedFat 1.7 g, Sodium 345 mg, Fiber 3.4 g, Sugar 0.6 g

CILANTRO JALAPENO HUMMUS

Cilantro Jalapeno Hummus image

Tasty! Utterly tasty! Enjoy with pita chips or tortilla chips. Garnish with cilantro sprigs.

Provided by tastywhalebacon

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 cup fresh cilantro, or to taste
1 jalapeno pepper, stemmed and diced - or to taste
2 cloves garlic, diced
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder, or to taste

Steps:

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

Nutrition Facts : Calories 40 calories, Carbohydrate 5.7 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 71.7 mg, Sugar 0.1 g

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

Cilantro-Jalapeno Hummus and Tabouli (A La Pita Jungle) image

I'm addicted to this dish at a local pita chain and had to re-create it at home. The flavor combinations are out of this world; every bit is sheer heaven, I'm not even kidding! My taste buds have never experienced such excitement. This is a vegetarian recipe that will please non-vegetarians (my husband and I are both meat eaters). Pita Jungle uses bulgur in their tabouli (which is traditional) but I use quinoa in mine, to boost the protein a little, and I can't tell the difference in flavor. Prep time includes the recommended 24-hour "marinate" time for the tabouli. The hummus recipe is a variation of my Recipe #436722.

Provided by Robyns Cookin

Categories Low Cholesterol

Time P1DT1h15m

Yield 5 , 5 serving(s)

Number Of Ingredients 20

Ingredients

1/4 cup quinoa
1/2 cup water
1 bunch fresh parsley, finely chopped (in this dish I prefer the texture of the curly parsley)
4 large green onions, chopped
1 1/2 lemons, juice of
3 tablespoons olive oil
1 pinch black pepper
1 pinch salt
2 (15 ounce) cans garbanzo beans, drained but juice from one can reserved
2 large garlic cloves
2 limes, juice of
1/3 cup tahini paste
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1 tablespoon olive oil
2 large jalapenos
3/4 cup fresh cilantro (about 1/2 a bunch)
5 whole wheat pita bread
2 cucumbers, sliced

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.