Cilantro lime jalapeño hummus.

March 23, 2012 Post a comment

If you love hummus with a kick… this is a must try!  Best made ahead of time & refrigerated.  Serve this with pita chips or veggies.  Packed with flavor, this is sure to be a favorite!

Ingredients:

5 cloves garlic, peeled
2 – 15 oz cans of garbanzo beans, I used low sodium version — drained and rinsed.
4 tbl of fresh lime juice
1/2 tsp salt
1/2 c or so of good olive oil
1 c of fresh cilantro leaves
1 jalapeño, stem removed

Directions:

In your food processor, place the cloves of garlic and pulse until finely chopped.  Then add the beans, lime juice and salt.  Puree for about 1-2 minutes.  It will look like a chunky oatmeal texture.  Then through the spout, finely pour a stream of the olive oil.  This will blend with the bean mixture and make a smoother, hummus type texture.  Then add the jalapeño & cilantro and pulse again until incorporated.

You can serve right away or refrigerate for 1-6 hours and then remove before serving, allowing enough time for it to return to room temperature for optimum flavor.

{ 14 comments… read them below or add one }

Carrie's Experimental Kitchen March 23, 2012 at 10:37 PM

I love the flavor combination in this and can’t wait to try it out this summer. Great post! :)

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Serena@Serena Bakes Simply From Scratch March 25, 2012 at 11:21 PM

I awarded you a Versatile Blogger Award because I ♥ you blog! Have a wonderful week my friend!

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CAROL JERKOVIC April 19, 2012 at 2:55 PM

Finally an affordable hummas!No tahini! Yea!

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Michele May 9, 2012 at 9:22 PM

LOVE this! Thank you so very much! I’m making hummus at least once a week these days, and this is definitely what I’ll make for the next batch! :)

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Jessica L May 10, 2012 at 10:51 PM

I just finished making this about 10 minutes ago. Needless to say it should be gone in the next 5. That good.

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robinr May 11, 2012 at 10:20 AM

Thanks Jessica! So glad you love it :) We’ve having a party tomorrow and I’m making multiple batches of this for it. It is a favorite. Glad you tried it and let me know what you thought of it. oxoxo Robin

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robinr May 14, 2012 at 12:31 AM

So glad to hear that :)

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Mike May 13, 2012 at 3:37 AM

Just tried this for the first time. It’s really good. Not much of a cook but can I make a suggestion on your above recipe.

Could you point out that the cans of garbanzo beans need to be drained? I ended up with Hummus soup :)

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robinr May 14, 2012 at 12:30 AM

So sorry Mike!!! I’ll make that change right now :)

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Joan@Chocolate and More September 9, 2012 at 2:39 PM

I’m new to the hummus crave but have fallen in love with it! Can’t wait to give this a try! Pinned.

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GS test demo April 1, 2013 at 2:40 AM

Cilantro lime jalapeño hummus. | Knead to Cook

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Tammy April 2, 2013 at 12:13 PM

Sounds yummy. I am not too fond of traditional hummus but the flavored varieties are awesome. A hint for those who don’t want to use tahini for the cost: It does have a long shelf life, you can make your own (many recipes on line, I have done so and turned out great) and you can sub. a good sesame oil, I have done this and is fine. Do not use toasted sesame oil. I used Napa Valley Naturals cold pressed organic sesame oil. It is less than $5 for 12 oz., it has a long shelf life. Do not sub. peanut butter, will not taste the same.

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Cathy April 28, 2013 at 8:38 PM

I can not wait to try this ! I Love hummus ! And have gone to buy the items to make it…. But the tahini is very $$$$. Can you make other hummus without it ?

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Knead to Cook April 29, 2013 at 7:25 AM

This recipe doesn’t use tahini. :)

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