Cilantro Jalapeno Hummus can be served as a dip or as a spread. It is a comforting way of substituting fat, tasty and straightforward to make at home.
When we tasted this homemade recipe, my teen son and I became great fans of Coriander Jalapeno Hummus. Being a teen, he needs lots of protein every day. But I had a tough time in including it in his junky world. Other than Chenna masala, no recipes could meet his criteria. But this hummus made him flattened.
This easy recipe can be made fresh whenever needed. It stays good in the refrigerator for about two days. The original, traditional recipe required Tahini Sauce, but I did not include it while making it, as I make it fresh whenever needed.
Remove the skin of the Chickpea/Chenna if you have time and patience. Removing the skin is needed for the ultra-smooth and delicate texture. I want to include some fiber and am very satisfied with the results.
Do you like this Cilantro Jalapeno Hummus recipe? Check out Quinoa Dosa, Quinoa Upma, and Bread cups.
How to Make cilantro jalapeno hummus:
Wash and clean fresh coriander leaves. Remove the thick stems of the coriander leaves, as they may be fibrous. Slit Jalapenos, deseed them if you wish. Peel Garlic.
In a blender/mixer grinder, add cooked chickpeas, coriander leaves, stilted jalapenos, garlic, salt, tahini sauce, and lemon juice.
Grind it until it becomes soft and smooth, without any visible chunks. Add a little water at a time for a silky texture.
Printable recipe card
Cilantro Jalapeno Hummus
Ingredients
- ½ cup cilantro Fresh
- 1 jalapeno
- 4 pods garlic
- ¼ teaspoon salt or as required
- 4 tablespoon tahini sauce optional
- 2 tablespoon lemon juice
- 1 cup cooked chickpea /Kabuli Chenna
Instructions
- Wash and clean fresh cilantro. Slit Jalapenos, deseed them if you wish. Peel Garlic. In a blender/mixer grinder, add cooked chickpeas, coriander leaves, stilted jalapenos, garlic, salt, tahini sauce, and lemon juice. Grind it until it becomes soft and smooth, without any visible chunks.
Nutrition
Serving Suggestions for Cilantro Jalapeno Hummus:
1. Serve as a dip to chip tortillas.
2. We love to have a spread for our bread at breakfast time.
Pro Tips
1. Instead of green leaves, experiment and enjoy with any other herbs.
2. Remove the stalks of coriander leaves, as they may not get ground and sometimes may feel some hairy substances while eating.
3. Deseed or leave some seeds of Jalapeno, according to your resistance level.
4. Originally, Tahini sauce is required for this recipe, but it also tastes good without it.
Other Jalapeno recipes you may like,
- Roasted jalapeno
- Jalapeno simple syrup
- Jalapeno aioli
- Jalapeno mustard
- Homemade jalapeno salsa
- Jalapeno recipes
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Magees kitchen
Love Hummus but never tried it with coriander sounds interesting will try it.
Rafeeda AR
what color! would add coriander the next time I make them...
Andrea
This kicked up jalapeno hummus sounds incredible. We love our spicy appetizers and I know I'll have to double this recipe for my family.
justine
Made it a little milder and used pita chips to scoop up for a snack, was so good.
Harriet Young
WOW those flavours! The cilantro and jalepeno just sing together. It is really delicious.
Jill
Such a vibrant and delicious hummus. Love the green color!
dana
This is such a beautiful color and has so so much flavor! Thanks for the recipe.