Cilantro Jalapeno Hummus

I have been craving greek food from Pita Jungle lately, we have ordered food from there a few times in the last month during our quarantine. I love their cilantro jalapeno hummus and wanted to try creating it at home!

Our family typically stays away from legumes, however every once in a while we like to enjoy some hummus made with garbanzo beans. One alternative to consider if you are avoiding legumes is to try out a cauliflower hummus, I like this recipe HERE by Downshiftology. You could also try making some homemade baba ghanoush, which is made with eggplant. I love this recipe HERE. These are both very similar to regular hummus and great paleo options! You can find my recipe for a regular hummus HERE.

There is a trick to getting your hummus extra smooth and creamy, it can be a bit tedious, so if you don’t have the time you can always skip this step. Garbanzo beans have a thin layer of skin on them that slips off very easily when you slide your fingers across the surface. Removing this layer of skin helps the texture of the hummus to come out extra smooth! My daughter loves removing the skins, it’s a great job for a little helper in the kitchen!

RECIPE:

• 1 - 15 ounce can garbanzo beans, rinsed with skins removed

• 2 tablespoons extra virgin olive oil, plus extra for garnish

• 2 tablespoons fresh lime juice

• 1 cup cilantro (stems and leaves)

• 2 garlic cloves

• 1-2 tablespoons jalapeno, seeded and chopped

• 1 teaspoon salt

• 2-4 tablespoons water

• roasted pepitas for garnish (optional)

In a food processor combine all of the ingredients except the water and garnish. Blend until smooth, about 2-3 minutes. While blending add in 2-4 tablespoons of water, one at a time until the hummus reaches the right consistency. Spoon onto a plate and garnish with a drizzle of olive oil and some roasted pepitas. Serve with fresh veggies, grilled chicken, crackers, or pita chips!