Cilantro Jalapeño Hummus

🥄 Ingredients

• 2 15 ounce can garbanzo beans, drained but reserve the juice from one can (See Notes below about peeling the skin off first. )
• 2 large garlic cloves
• 2 Limes (juiced)
• ⅓ cup tahini paste
• 1 teaspoon kosher salt
• ⅓ teaspoon paprika
• ⅓ teaspoon cumin
• 1 Tablespoon olive oil
• 3 large jalapeños (seeded & cut in chunks)
• 1 cup fresh cilantro

👨‍🍳 Instructions

1. 1

   Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.

2. 2

   With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.

3. 3

   Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour. Preferrably make one day ahead of time.

4. 4

   Garnish with your desired toppings (cucumbers, olives, jalapeños, etc.  Or transfer to a sealed container and refrigerate for up to 7 days.

5. 5

   To freeze, place inside covered airtight containers or heavy-duty freezer bags.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.