This Cilantro Jalapeno Hummus recipe is smooth, silky and has just the right amount of heat. Make a double batch because it’s a match made in heaven for any summer evening.
I’ve got a new favorite dip: Cilantro Jalapeno Hummus. Have you ever had the three-layer hummus dip at Trader Joe’s? I always buy it and dig to the bottom layer because it’s my favorite, and they don’t sell it separately. This hummus is almost that bottom layer but just a little brighter with some extra lime juice added. I am in love!
The secret to making the smoothest, silkiest hummus you’ve ever tasted? Peeling the garbanzo beans. Yes, you read that right – peeling.the.beans. No, I haven’t fallen off the deep end. I thought it was just as crazy of an idea the first time I heard it until I tried it. The result is a super creamy, super smooth hummus.
My plan was that it would be a great little project for my kids to do with me. As you can imagine, that lasted for approximately 30 seconds as they quickly grew tired of peeling. But I got into a groove and was surprised at how fast it went. Simply pinch the bean and the peel comes right off. Easy peasy and worth every minute.
Although the name might suggest otherwise, this Cilantro Jalapeno Hummus isn’t super spicy. Sure you can amp up the heat by adding more jalapeno or even cut back on the lime juice. But I found the spice of the jalapeno is balanced out by the cilantro, so don’t be scared if you aren’t a fan of spicy foods. Your mouth will not be on fire. Serve it as an appetizer, slather it on a wrap or eat it with a spoon, straight up. It’s extremely versatile.
The summer evenings are beautiful, and this Cilantro Jalapeno Hummus a is a great way to enjoy them. Hit the patio with a glass of wine and get ready to peel those little babies. Make a double batch while you are at it. Trust me. It is time well-spent.
Cilantro Jalapeno Hummus
- 1 (16-ounce) can garbanzo beans, rinsed and peeled
- 1 cup cilantro
- 1/2 cup Italian parsley
- 1 garlic clove
- 1 jalapeño, seeded
- 3/4 teaspoon salt
- Juice of 11/2 limes
- 1/2 - 3/4 cup olive oil
- Place the beans, cilantro, parsley, garlic, jalapeño, salt and lime in the bowl of a food processor. Pulse until well mixed and smooth. Slowly add olive oil as the food processor is running to get to desired consistency. Place in covered container and refrigerate for a few hours to let flavors develop. Serve with pita chips and vegetables.