Cilantro Jalapeno Hummus can be served as a dip or as a spread. It is a comforting way of substituting fat, which is very tasty and simple 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. And it stays good in the refrigerator for about 2 days. The original, traditional recipe required Tahini Sauce, but I have not included 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.
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
- 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
- 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 a spread for our bread at breakfast time.
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