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.
Ingredients:
2 C cooked and drained chickpeas
1 clove garlic, chopped
1 jalapeno
1/4 C olive oil
1/4 C lemon or lime juice
1/2 tsp salt
1/2 C loosely chopped cilantro
Instructions:
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 😉
Love this!!!! I have a big herb garden that I can experiment with!
Oh yeah, any herb would be tasty! Enjoy your experiments!
Me want some NOW!!!!
This sounds delicious, and yes, we love hummus too!
Oh sounds perfect! Did you use a fresh jalapeno or a pickled one?
I used a fresh jalapeno. 🙂
Great take on hummus! And I do love a spicy dip (or spicy anything, really).
Have a wonderful holiday!
Chickpeas, cilantro, spicy = good stuff. Now I have to find a way to get these pita chips into my computer screen. 🙂
This is great – a hummus recipe without tahini. I find using tahini or peanut butter just too heavy.
[…] *heart* hummus.. and I *heart* green chiles from New Mexico. After Jo’s inspiring Jalapeño & Cilantro hummus, and after not finding any green chile hummus in the Co-Op in Santa Fe on my trip home from Lake […]