Cilantro Jalapeno Hummus has been a game changer for us after adopting a plant-based diet. Let me explain…
My husband used to be anti-hummus. If I bought hummus he would laugh, and I’m not talking about a chuckle, a full on belly laugh. This is the same kind of laugh he would have had 6 months ago if I would have told him we were going to stop eating animals. Do you get it now? He though it was udderly ridiculous, just like so many other things that are now common place for us.
After we changed our diet it was hard to find a good plant-based meal when eating out. I took him to Pita Jungle and introduced him to Jalapeno Hummus. That is the day he stopped laughing at hummus.
We ate Pita Jungle’s hummus on many date nights, we would call in a to go order while running errands, and we even bought a huge Costco vat of Jalapeno Hummus. There are two problems with eating store/restaurant bought hummus. It is more costly than you can make at home and it is not as healthy as you eat at home.
I finally decided to stop the insanity, and all of the extra calories and fat from oil-YUCK, and make it myself.
Cilantro Jalapeño Hummus
- 1 15.5 oz can chickpeas, drained but save liquid
- Juice from 1 lime (lemon can be used)
- a few cloves of garlic (more or less to your preference)
- 2 jalapeno peppers (remove seeds first for a less spicy hummus)
- a handful of cilantro (optional)
- Dump drained chickpeas, lime juice, garlic, jalapenos and cilantro into a blender or food processor.
- Add just enough liquid to allow everything to process smoothly.
- Taste test, add extra peppers or spices until the flavor is just right.
- Chill for a few hours before serving.
This recipe is perfect for dipping veggies, chips, crackers, or adding to your favorite salads, sandwiches or bowls.
Serve with fresh veggies, pita bread, tortilla chips, in a wrap or as a salad dressing.
I didn’t love this right after I made it, but my husband did. I put it in the fridge and tried it the next day and it was amazing. AMAZING!