Brown Bag Lunch: Jalapeno Cilantro Hummus

A funny thing happened when I picked up my groceries this weekend…I ordered one bunch of cilantro and a single jalapeno that I needed for a recipe I was making for dinner this week but ended up with one pound of each!  Surprise!

After I got over my shock and a little bit of panic I went into recipe creation mode.  I had already planned on making hummus for snacks this week so I thought why not?! I threw in a bunch of cilantro and a big jalapeno and was pleasantly surprised by the results.  So much so that I thought I’d share it with you!

….I also got a pint of Moose Tracks ice cream I didn’t order so all happy mistakes right?! 🙂

Jalapeno Cilantro Hummus

2 (15 oz.) cans chickpeas, drained and rinsed
1 or 2 large jalapenos, stem and seeds removed
1 bunch cilantro, leaves and some stems
1 clove garlic
1/3 cup tahini paste
½ teaspoon cumin
Juice of 1 lemon
1/3 cup olive oil
Water
Salt & pepper

In the bowl of a food processer, pulse together chickpeas, jalapenos, cilantro and garlic, scraping sides as needed. Add tahini paste, cumin and lemon juice, pulse a few times. With the processor on, stream in olive oil. Add water until you reach the desired consistency. Blend for 2-3 minutes or until totally smooth. Season to taste with salt and pepper.

Source: Ruth’s Table, 2019.

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