Cilantro & Jalapeño Hummus
1- 2 bunches fresh cilantro, approximately 4-5 loosely packed cups (more to garnish)
1-2 jalapeño peppers, roughly chopped (depending on your heat preference)
4 tablespoons lemon juice
3 tablespoons extra virgin olive oil (more to garnish)
1/3 cup tahini
4 garlic cloves
1 can garbanzo beans (15 ounces), drained with juices reserved
2-4 tablespoons juices from the garbanzo beans
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon paprika (more to garnish)
Add the cilantro, jalapeñopeppers, lemon juice, olive oil and tahini into the bowl of a food processor. Pulse until the items have broken down.
Add in the garlic cloves, garbanzo beans, 2 tablespoons of the reserved garbanzo beans juices, kosher salt, black pepper, and paprika. Blend until the hummus is smooth but still thick. If needed, add in the remaining garbanzo bean juices until you reach the desired consistency. Taste and add additional kosher salt if needed.
Plate the hummus and garnish with a drizzle of additional olive oil, a sprinkle of paprika, and chopped cilantro. Serve as a spread or as a dip.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.