Coriander Jalapeno Hummus / A Chenna Dal Recipe

Cilantro Jalapeno Hummus

Cilantro Jalapeno Hummus can be served as the dip or as a spread. It is the healthy way for substituting fat, very tasty and very simple to make at home.
Course Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Total Time 15 minutes
Servings 2 people
Calories 489kcal
Author Sujatha Muralidhar


  • 1 Cup Cooked Chickpeas /Kabuli Chenna
  • 4 tbsp Tahini Sauce optional
  • 1/2 Cup Coriander Leaves   Fresh
  • 1 Jalapeno
  • 1/2 Lemon  
  • 4 pods Garlic
  • 1/4 tsp Salt or as required


  • Wash and clean fresh coriander leave. Remove thick stems of the coriander leave 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.


Calories: 489kcal | Carbohydrates: 63g | Protein: 25g | Fat: 20g | Saturated Fat: 2g | Sodium: 432mg | Potassium: 3055mg | Fiber: 14g | Sugar: 9g | Vitamin A: 3535IU | Vitamin C: 360.8mg | Calcium: 826mg | Iron: 29mg