Cilantro Jalapeño Hummus
I've spiced up my classic chickpea hummus with some jalapeño, cilantro, and lime. Pairs perfectly with my chicken kabobs.
Prep Time 10 minutes
Total Time 10 minutes
- 1 fresh jalapeño stem and seeds removed
- 5 cloves garlic peeled and roughly chopped
- ½ cup packed cilantro leaves
- 1 tbsp sunflower oil
- 1-2 limes juiced (just one if large and juicy)
- 1/4 teaspoon sea salt
- 1 can chick peas peeled peas optional
- ¼ cup tahini
- 1-2 tbsp water
In a food processor combine the jalapeno, garlic, cilantro leaves, sunflower seed oil, lime, and salt.
Pulse until the jalapeno and garlic are chopped into small pieces and the cilantro is broken down.
Scrape the sides of the bowl, add the chickpeas and tahini.
Process for 3-4 minutes, stopping twice to scrape down the sides of the bowl.
Taste and adjust seasonings if necessary.
Add water a little at a time to get to the consistency you want.
Calories: 88kcal | Carbohydrates: 4g | Protein: 2g | Fat: 7g | Sodium: 102mg | Potassium: 74mg | Vitamin A: 115IU | Vitamin C: 7.6mg | Calcium: 22mg | Iron: 0.6mg