Low Fat Cilantro Jalapeño Hummus
- Ready In:
- 10mins
- Ingredients:
- 9
- Yields:
-
12 1/4 cup
- Serves:
- 12
ingredients
- 2 (15 1/2 ounce) cans chickpeas
- 8 tablespoons tahini
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 garlic cloves
- 1⁄4 teaspoon ground cumin
- 1⁄4 teaspoon salt
- 1 jalapeno pepper
- 1 cup cilantro
directions
- Drain and rinse chickpeas, reserving 2/3 cup of the canned chickpea liquid.
- In a blender combine all the ingredients, gradually adding the reserved chickpea liquid, and process until smooth.
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Reviews
-
Mmmm! Delicious! No reason to spend the extra money on store-bought! This one's a winner! I did alter a few things: <br/><br/>I made a double batch (won't last long in my house!), <br/><br/>only did about 1/2 cup tahini for the entire double batch, <br/><br/>did 2 jalapenos per batch (because we like it hot!), <br/><br/>mixed in a sprinkling of cumin, <br/><br/>roasted my garlic and included a whole head of it,<br/><br/>did mostly lime juice with a little bit of lemon...<br/><br/>and didn't do any zest (we didn't have the fruits, so I just used the juice out of the bottles.). <br/><br/>I think it turned out great! Definitely has some kick, which is good!
RECIPE SUBMITTED BY
I'm a husband and father of one very active 3 yr old. My family loves to cook. When I'm not in the lab, I enjoy knitting and crochet, and I like trying new, and sometimes complex recipes. Ina Garten is my culinary bodhisattva.
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