I tried some Jalapeno and Parsley Hummus from a San Diego farmer’s market last weekend (I’m so jealous at how long their growing season is) and it was so good! This is my take on the idea, and I substituted cilantro for the parsley. If you love hummus (and who doesn’t?), this zingy version can bring some variety to your plate.
2 C cooked and drained chickpeas
1 clove garlic, chopped
1/4 C olive oil
1/4 C lemon or lime juice
1/2 tsp salt
1/2 C loosely chopped cilantro
1. Put chickpeas, garlic, jalapeno, salt, olive oil and lemon (or lime) juice in food processor and blend until very smooth (1-2 minutes).
2. Add cilantro and pulse the food processor a few times, until cilantro is mixed in.
3. Remove from food processor and serve, or store in refrigerator for up to a couple of days.
On this day in History: Festivus Menu! And just for you…a donation has been made in your name to The Human Fund 😉