Cilantro Jalapeno Hummus can be served as the dip or as a spread. It is a comforting way of substituting fat, very tasty and very simple to make at home.
I and my teen son became a great fan of Coriander Jalapeno Hummus when we tasted this homemade recipe. Being a teen he needs lots of protein every day. But I really had a tough time in including it in his junky world. Other than Chenna masala, no recipes could really meet his criteria. But this hummus made him flattened.
This easy recipe can be made fresh whenever needed. And it stays good in the refrigerator for about 2 days. The original, traditional recipe required Tahini Sauce, but I have not included while making, as I make 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 fine texture. I want to include some fiber and also I’m very satisfied with the results.
How to Make cilantro jalapeno hummus:
Wash and clean fresh coriander leave. Remove 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.
Cilantro Jalapeno Hummus
- 1/2 cup cilantro Fresh
- 1 jalapeno
- 4 pods garlic
- 1/4 tsp salt or as required
- 4 tbsp tahini sauce optional
- 2 tbsp lemon juice
- 1 cup cooked chickpea /Kabuli Chenna
- 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.
Serving Suggestions for Cilantro Jalapeno Hummus:
1. Serve as a dip to chip, tortillas.
2. We love to have as a spread for our bread in the breakfast time.
Tips and Variations:
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.
Tips For Cooking in Non-Indian Kitchen:
1. Chickpeas/ Chenna dal are the names of Garbanzo beans, and it is very much available everywhere.
2. Coriander leaves are more flavorful, but in its absence use parsley leaves.