Cilantro Jalapeno Hummus Recipes
CILANTRO JALAPENO HUMMUS
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
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
JALAPENO HUMMUS
A spicy hummus to liven up the appetizer table!
Provided by Andrew
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.
Nutrition Facts : Calories 74.6 calories, Carbohydrate 9.1 g, Fat 3.5 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 191.4 mg, Sugar 0.3 g
CILANTRO JALAPENO HUMMUS
Make and share this Cilantro Jalapeno Hummus recipe from Food.com.
Provided by C in PA
Categories Spreads
Time 15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- In food processor, pulse garlic.
- Add beans, lime juice and salt.
- Puree.
- Slowly add olive oil and blend until thick, 1-2 minute.
- Add cilantro and jalapeno, pulse 10 seconds.
- Transfer to bowl, and chill a few hours to allow flavors to meld.
Nutrition Facts : Calories 249.8, Fat 14.7, SaturatedFat 2, Sodium 464.6, Carbohydrate 25.1, Fiber 4.9, Sugar 0.3, Protein 5.4
CILANTRO-JALAPENO HUMMUS AND TABOULI (A LA PITA JUNGLE)
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
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.
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- Place the garlic clove in a food processor and pulse 4-5 times until it's minced. Add the jalapeños and pulse 4-5 more times. Add the garbanzo beans and process until they're smooth. Add the tahini, lime juice, olive oil, cilantro and salt; process until it's smooth and creamy.
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- Place chickpeas, garlic, tahini, cilantro leaves, lemon juice and jalapeno slices into the bowl of a food processor fitted with the blade attachment. Season with cumin and salt. Process until smooth. You may need to stop the machine and scrape down the sides. Don’t add any water! Taste and adjust salt, lemon and jalapeno.
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- Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.
- With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
- Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour. Preferrably make one day ahead of time.
- Garnish with your desired toppings (cucumbers, olives, jalapeños, etc. Or transfer to a sealed container and refrigerate for up to 7 days.
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