Jalapeno Hummus
Beth LeeRecipe adapted from Cuisinart instruction booklet.
Ingredients
- ¼ cup loosely packed Italian parsley
- 1 small garlic clove
- ¼ - ½ a fresh jalapeno
- ½ 19 oz can chickpeas rinsed and drained
- 1 tablespoon tahini I used sesame oil because I was out of tahini - a stretch but it worked
- 1 tablespoon fresh lemon juice
- ⅛ cup water
- ¼ teaspoon cumin
- ⅛ cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Chop the parsley for 5 seconds; remove and reserve (seemed a little unnecessary). Add garlic and finely chop for about 5 seconds. Add chickpeas, tahini, lemon juice, water, cumin, jalapeno, and reserved parsley to work bowl; process until smooth for about 1.5 to 2 minutes, stopping to scrape work bowl as needed once or twice. With the machine running, add the olive oil in a steady stream and process until the mixture is smooth and creamy.
- Taste and season with salt and pepper as desired.
Nutrition
Calories: 138kcalCarbohydrates: 13gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 259mgPotassium: 158mgFiber: 4gVitamin A: 225IUVitamin C: 4.5mgCalcium: 39mgIron: 1.5mg
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