Posted on: Friday, February 27, 2009

Cilantro-Jalapeno Hummus

Cilantro-Jalapeno Hummus

Did You Know? Last year, over 1,000 tons of hummus was eaten during Israeli Independance Day (Yom Haatzmaut). Of that thousand, 881 pounds was consumed out of a single, Guiness-Record sized plate.

It's hard to believe that this is my first hummus post on Buff Chickpea. I practically live off of it. Whether I'm dipping veggies, crackers, chips, a spoon, or my finger in it, I have to have hummus everyday, no joke. Whenever I am home from school, and for some strange reason there is no hummus left in the fridge (I call and ask Mom), I hit the grocery store before ending at my house.

I love how adaptible hummus (and most bean dips for that matter) is. If you master the basic puree, which isn't hard to master, you can add in flavors to suit your tastes. Be it roasted red peppers, tomato and basil, zesty lemon, roasted garlic, you name it, there is a hummus to show for it.



I've only very recently become smitten with cilantro. And now that my taste buds have warmed up, I've been adding it to everything. I bought an awesome three-layer hummus at Trader Joe's the other day, and one of the layers was cilantro-based. Hoping to recreate this new found fave, I pulled out my food processor, and gave it a go. The results were incredible! I don't know why I don't make homemade hummus more often, because this is definitely the way to eat it. Creamy, fresh, and spicy, and still warm, I was in hummus-heaven, if such a place exists. If your looking for a go-to hummus recipe, look no further, this is your one...


Cilantro-Jalapeno Hummus
I prefer the taste of cashew butter to tahini, but feel free to substitute

1 (15-oz) can of chickpeas
1 teaspoon sea salt
1 clove garlic
1/4 cup cashew butter
1/4 cup lemon juice (about 1 lemon)
1/2 cup fresh cilantro
1 jalapeno, ribs and seeds removed
1-2 tablespoons cooking water*


Rinse and drain the chickpeas. Gently rub the skins off of the chickpeas with your hands (I like to remove all of them for a smoother consistency). Transfer the skinned chickpeas to a small saucepan, and cover them with water by an inch or so. Bring to a boil, reduce heat, and simmer for about 5-10 minutes, until the chickpeas are very soft. Drain, making sure to reserve a little of the cooking water.*

Add the cashew butter, lemon juice, salt and garlic to a food processor, and pulse for a couple of seconds to combine. Add the chickpeas, cilantro, and jalapeno, and process until smooth. If the hummus is on the dry side, add a tablespoon or two of cooking water (or more), until you reach your desired consistency (I like a real creamy hummus, but it only took me about 1 tablespoon of water). Scrape down the sides in between each tablespoon, and season with additional salt if needed.

Transfer to a bowl, and serve with veggies or pita chips. Or if your like me, eat directly from the food processor. It was so good nice and warm from the freshly simmered chickpeas.


34 comments:

  1. I couldn't have said it better myself - hummus is DEFINITELY an amazing food, and sooo adaptable. Love this variety you're featuring, for sure!!

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  2. Spicy! I heart hummus.

    Also...I gave you an award! Head on over to my blog to check it out. :-)

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  3. I've never tried substituting cashew butter for the tahini. That sounds wonderful. We love hummus too!

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  4. Ahhhh are those Amy's Organic Crackers?? I am OBSESSED with them (all flavours!). The hummus looks awesome...Im certainly going to try it out!

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  5. This looks amazing, hummus is one of my favorite foods!

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  6. VeggieGirl: You're so right, I can't wait to experiment with more flavors.

    Ashley: That's so sweet. I'm on my way over now!

    Phoo-D: I definitely suggest you try the cashew butter. Not only is it perfect in hummus, but it makes an amazing banana & cashew sandwich after.

    ohsheglows: Nope, these ones are Mary's Gone Crackers, Black Pepper variety. I definitely recommend them. Gluten and wheat free, too!

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  7. I ate about 999 tons of that hummus ;) Just kidding but I do consume a lot of it! I buy 3 containers (I think 8oz each) and go through it in a week. I love this variation though, and I just bought some cilantro!

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  8. We love hummus, and I can tell we will love yours! What a fantastic idea to use the cashew butter--how could anything with cashew anything be anything but delicious!

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  9. I am really beginning to wonder if we are telepathically connected - I am posting hummus and pita chips next week!!

    I love it - great minds think alike.

    Love the idea of cashew butter rather than tahini - must try that next time.

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  10. hummus is one of my fav foods! I love the unique twist to yours! I made a Mac-Nut hummus one on the weekend. :)

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  11. Hayley, so amazing are you. This sounds fantastic. I still have to try the veggie burgers first.

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  12. I just found your blog and love it! I'm linking to this if that's okay with you, if not just let me know and I'll change things.

    Are you still up in Boston? I'm moving there in May and am always excited when I stumble across a Boston blog.

    NAOmni

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  13. WOW what a wonderful combination - Looks incredible!!

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  14. I'm not kidding when I say that I eat hummus just about every day, so I'm always on the lookout for new recipes. This looks great!

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  15. hmmm, I hope there was no double dipping going on in that big bowl of hummus!! LOL

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  16. I love hummus...and I love hummus with veggies but I've never had one that sounds quite so spicy!

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  17. there's nothing wrong with eating hummus directly from the food processor. NOTHING.

    *wipes hummus from corners of mouth*

    that looks fantastic. and isn't hummus such a nice thing to welcome spring vegetables with?

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  18. I luurve hummus. This sounds like a great combo of flavors. Cilantro is one of my most favorite herbs. I am constantly baffled that so many people seem to hate it.

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  19. What an awesome combination to dream up!

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  20. Your hummus looks amazing! I never thought to use jalapeno! YUM! Very versatile, I had an edamame hummus one time that was a little different but good!

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  21. That is funny, the last time I made hummus I accidentally grabbed the jar of cashew butter but I did not realize until too late. It was a really nice change from the usual. It is something I would not have thought about otherwise.

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  22. really now, cashew butter instead of tahini? I have to try that for sure.
    I am always eating hummus too. I make hummus rollups with spicy salsa, red onions, and a pinch of sour cream--all on a warm Naan. YUM
    But the combo you created sounds soooo good. I must try the cashew butter.

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  23. I eat hummus with veggies at least once a week for lunch and this looks like the perfect upgrade to a classic. Yummers.

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  24. Yum. I could definitely go for hummus with a bit of heat and cilantro.

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  25. 1,000 tons! That's a lot. :) Hummus is soooo good. Yours sound perfect to spread on a sammie.

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  26. i love hummus!! and i also love cilantro and heat. yum.

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  27. humms is my favorite sandwich topper and veggie dipper :)

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  28. oh yes, i also live off of hummus!! i love the idea of using cashew butter instead of tahini...i wonder if you could also use almond butter??

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  29. This sounds like a fantastic hummus! What kind of crackers are shown in the photo? They look delicious too.

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  30. I actually really love the idea of cashew butter over tahini, just for a change. Also, I love cilantro. You know, I've never made hummus before. That's bad. I'm going to change that.

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  31. I REALLY like warm hummus. I almost can't have it any other way. I'm convinced that it's something about the spices or flavorings that are heightened by heating (cilantro, anyone?). Thanks for this recipe! I haven't made my own hummus before, but if it's this jazzed up I think it's an excuse to skip the store-bought stuff.

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  32. You have great pictures and recipes on your blog.

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  33. I am always looking for new healthy dip recipes. Your dip looks amazing. Can't wait to give it a try.

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  34. I'm with you on cilantro. When I was little it was much too overwhelming a flavor for me. Plus I had a bad experience when I was 7 or 8, when I picked some leaves off my mom's coriander plant, and the smell wouldn't leave my hands all day. For a while after that I couldn't bear cilantro/coriander. But now I LOVE it. This hummus sounds like a great idea.

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