I love hummus. I especially love Pita Jungle’s cilantro jalapeno hummus. And Trader Joe’s. Yum. I knew that I must try to make said hummus at home, because Trader Joe’s makes too much money off of me already, and it’s not realistic to go to Pita Jungle all time time, is it? Anyway, the key ingredient in hummus is tahini. You HAVE to have tahini to make it have that classic hummus taste. As I mentioned in my baba ghanoush post, they sell it at Fresh and Easy for $5 or so. It’s worth it, especially considering you only need 6 tablespoons in this recipe. You can make a lot of hummus! I used canned chick peas, but you can of course soaked dried beans as well. I liked this recipe so much that I’m going to try making a kalamata olive hummus with the same base ingredients. One more note, I think the hummus tasted better the next day, so you may want to plan ahead.
Cilantro Jalapeno Hummus
1/2 cup cilantro leaves, chopped
2 jalapeno peppers, seeded and diced
1 clove garlic, coarsely chopped
3 Tbs lemon juice
1/4 reserved bean water or water
6 Tbs tahini
2 Tbs olive oil
1-15.5 oz can chick peas, drained and rinsed
1/2 tsp salt
1/4 tsp cumin
dash of cayenne pepper, to taste
In a blender or food processor combine cilantro, peppers and garlic. Pulse until combined and finely chopped. In a ramekin stir together lemon juice and water (or bean water). In a separate ramekin stir together tahini and olive oil. Set both aside.
To the cilantro, jalapenos and garlic, add chick peas and lemon/water mix. Puree and scrape sides as needed. Add salt, cumin and cayenne and slowly pour in tahini/oil mixture. Puree again and scrap down sides until well combined.
Spoon hummus into a serving bowl and cover with aluminum foil or plastic wrap and keep in fridge. As I said, it’s best the day after, so let it chill overnight if possible.
From Annie’s Eats