Cilantro Jalapeno Hummus

Well, this was not a good weekend to be a football fan in our household. It started Saturday with the Florida Gators playing Alabama for the SEC Championship where the winner was pretty much guaranteed a bid to the National Championship game. The Gators did not play like themselves, and the defense couldn’t do a thing to stop Alabama. It was heart breaking to watch Tim Tebow do post-game interviews with tears in his eyes. We’ve been so spoiled the past few seasons that we’ve forgot what it feels like to lose. The pain continued into Sunday as the New England Patriots lost to the Miami Dolphins.

Saturday, we had our neighbors over to watch the Gator Game. I served some light appetizers for us to munch during the game. Along with leftover tzaztiki and cucumbers from earlier in the week, I made a roasted red pepper hummus and this cilantro jalapeno hummus that I paired with multi grain chips and toasted pita wedges. I had actually made the roasted red pepper hummus earlier in the week and was not very impressed with it. I like the base of the jalapeno much better and will be using that for any future hummus recipes. I reduced the tahini and olive oil from the original recipe, but the hummus still had a great consistency. I only used one jalapeno pepper for fear of it TOO hot, however it could have definitely used some more kick. Next time I will add another pepper to spice it up.

Adapted from Annie’s Eats

Ingredients
1/3 cup fresh cilantro leaves
1-2 jalapeno peppers, ribbed and seeded (depending on desired flavor)
1 garlic clove, peeled
3 T lemon juice
1/4 cup water
2 T tahini
1 T extra virgin olive oil
1 (14 oz.) can chickpeas, drained and rinsed
1/2 t salt
1/4 t cumin
Pinch of cayenne pepper

Directions
1. Combine the cilantro, jalapenos, and garlic in the bowl of a food processor. Pulse until the ingredients have been finely minced.

2. In a small bowl, combine the lemon juice and water. In another bowl, whisk together the tahini and olive oil. Set aside.

3. Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne. Process until almost fully ground, about 15 seconds. Scrape down the bowl.

4. With the machine running add the lemon juice-water mixture in a steady stream through the feed tube. Scrape down the bowl and continue to process for one minute.

5. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

6. Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.

The Facts
8 Servings
Calories 69.3
Total Fat 1.4 g
Fiber 4.4 g
WW Points 1