Recipe by Fletchie
"If you love cilantro, you will love this hummus! I usually adjust the cilantro and lemon juice for flavor after mixing. Be sure to wear gloves while preparing the jalapeno; the oil will stay on your skin for a long time and will burn your eyes if you wear contacts. (I found out the hard way!) The hummus can be made up to 3 days ahead and refrigerated. Return to room temperature before serving with crackers or pita bread."
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1 (15 ounce) can
garbanzo beans, drained
1 1/2 tablespoons
jalapeno pepper, seeded and chopped
We loved this, but I did need to add a bit of liquid to get it to the right consistancy...I also added a nice splash of evoo, and topped it w/ a drizzle of evoo, finely minced jalapenos, toasted pine nuts and paprika. This was a hit and I will be making it again~YUM! Thanks for sharing. :)
It was a nice twist on a basic hummus recipe. The cilantro gave it a bright flavor which I liked. It did seem very dry, so, I added a little more lemon juice and drizzled in a little olive oil. If you are a fan of traditional hummus - you may not like this one because the cilantro flavor hides the sesame taste you get from the tahini in a traditional hummus recipe.
Changes we made: added the juice of 2 small lemons rather than 3 tbsp, 2 oz of olive oil, and this was done in a nutribullet. It made for a thick hummus - my husband usually makes the hummus and adds a little water when using
* Percent Daily Values are based on a 2,000 calorie diet.
Yummy Cilantro-Jalapeno Hummus
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 14
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