Hummus is a dip made with garbanzo (chickpeas) and it can be used as a dip for vegetables, chips and so on. During our recent trip we had lunch at Panera and we totally loved the soup and sandwiches. The inspiration for this hummus is from the spread that was used on one of the sandwiches. I add cilantro to a lot of dishes and hummus sounded exciting. Since the family loves the heat I added a few tablespoons of the jalapeno that I froze last summer. Green according to me screams “fresh” and this hummus is no exception. It almost tasted like pesto and was rich and creamy and is going to be excellent on the whole wheat bread that was just baked. I am all for hummus variations and this one seems to be my favorite. Off to the recipe.
Hummus with cilantro and jalapenos.
- garbanzo - 1 1/2 cups (cooked - chickpeas)
- water - 1/2 cup
- garlic - 1 clove
- lemon juice - 1/4 cup
- olive oil - 2 tbsp
- tahini - 2 tbsp (sesame paste)
- salt - 1/4 tsp (adjust to taste)
- cilantro - 1/2 cup (packed)
- jalapeno - 2 - 3 tbsp (chopped - adjust to taste)
First blend garbanzo and water to a coarse paste. Then add the remaining ingredients and blend well.
2 years ago: Idiyappam (Rice Noodles)
1. Take garbanzo and water in a blender.2. Blend to a coarse paste.3. Add the remaining ingredients and blend well.4. Hummus ready.
Tasty hummus ready.