Guest guest Posted February 10, 2006 Report Share Posted February 10, 2006 This recipe caught my eye because I adore hummus too, being that my family is Middle Eastern, and I especially like jalapeno peppers, the hotter the better. When I make my hummus I soak two large cups of dried beans and actually let them sprout. I believe I read somewhere that this helps the carbohydrates convert towards more protein. I cover the beans with just enough water to cover them by an inch or two. Salt them with sea salt to taste and simmer until tender. I strain off the cooking water but save it. Once in the food processor, I add very little olive oil and instead use the reserved cooking water for moisture until I get the right consistancy. I find this lowers the fat content quite a bit. I would also suggest adding two whole lemons (if your food processor can handle it) seeds and all (no peel though). The seeds have healing anti-oxidants. And speaking of seeds...hummus just wouldn't be hummus without TAHINI - sesame seed paste. For a really beautiful touch sprinkly fresh pomagrante seed on top ~ Delicious & Lovely! , <cl.britton wrote: > > Cilantro Jalapeno Hummus > I'm a huge hummus fan. Not only is it a fairly healthy snack, but it's also > something that can be whipped up in no time. If you're still buying hummus, > I beg you to try and make your own, and I promise you won't be disappointed. > This, is by far, one of my most favorite hummus recipes, and probably one of > my most favorite recipes to make, period. I've converted many a non-hummus > eater with this recipe. As always, check out the finished product at > http://28cooks.blogspot.com. > > Cilantro Jalapeno Hummus > 2 cloves garlic, minced > 2 (15oz) cans garbanzo beans, rinsed and drained > 1/2 tsp salt > 3 tbsp lime juice > 1/2 c good light olive oil > 1-2 jalapenos, seeded and finely minced > 3/4 c fresh cilantro, chopped > > In a food processor or blender, puree garlic, beans, salt, and lime juice. > Slowly stream in olive oil until well blended. Stir in jalapenos and > cilantro. Allow a hour or so in the refrigerator for the flavors to meld. > Serve with pita chips*, fresh veggies, tortilla chips, etc. > > *Pita chips are another thing that are extremely easy to make. Spicewise, > they can be taken in literally any direction. Usually, I cut mine in half, > brush them with a good salad dressing (such as Ken's Northern Italian), > place in a 350 degree oven, and bake about 10-15 minutes, flipping once or > twice until crispy. Or you can spray them with a little olive oil cooking > spray, and hit them with whatever spices you'd like. > > Enjoy!! > Christiane > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 11, 2006 Report Share Posted February 11, 2006 Christiane, this is one of my favorite forms of hummus. I first added jalps and cilantro to a Better Homes and Garden plain hummus recipe a couple of years ago and have been hooked ever since. I do the same as you in folding the jalps and cilantro at the end instead of pureeing them with the rest of the ingredients. Your blog looks wonderful and the recipes do as well. Did you take those photos? The pics are very enticing. I think I'll be making a batch of hummus this weekend. Goes great with tostada chips. http://28cooks.blogspot.com. Thanks again for sharing, Shawn On 2/10/06, cl.britton wrote: > > Cilantro Jalapeno Hummus > I'm a huge hummus fan. Not only is it a fairly healthy snack, but it's > also something that can be whipped up in no time. If you're still buying > hummus, I beg you to try and make your own, and I promise you won't be > disappointed. > This, is by far, one of my most favorite hummus recipes, and probably one > of my most favorite recipes to make, period. I've converted many a > non-hummus eater with this recipe. As always, check out the finished product > at http://28cooks.blogspot.com. > > Cilantro Jalapeno Hummus > 2 cloves garlic, minced > 2 (15oz) cans garbanzo beans, rinsed and drained > 1/2 tsp salt > 3 tbsp lime juice > 1/2 c good light olive oil > 1-2 jalapenos, seeded and finely minced > 3/4 c fresh cilantro, chopped > > In a food processor or blender, puree garlic, beans, salt, and lime juice. > Slowly stream in olive oil until well blended. Stir in jalapenos and > cilantro. Allow a hour or so in the refrigerator for the flavors to meld. > Serve with pita chips*, fresh veggies, tortilla chips, etc. > > *Pita chips are another thing that are extremely easy to make. Spicewise, > they can be taken in literally any direction. Usually, I cut mine in half, > brush them with a good salad dressing (such as Ken's Northern Italian), > place in a 350 degree oven, and bake about 10-15 minutes, flipping once or > twice until crispy. Or you can spray them with a little olive oil cooking > spray, and hit them with whatever spices you'd like. > > Enjoy!! > Christiane > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 12, 2006 Report Share Posted February 12, 2006 Thanks for a great recipe I am having a cook-a-thon today however I just made falafels from Moosewood --so I used up my garbanzos but I will definitely make this. I also like your pita chip recipes. Next weekend I guess for these. Linda - cl.britton Friday, February 10, 2006 10:08 AM Cilantro Jalapeno Hummus Cilantro Jalapeno Hummus I'm a huge hummus fan. Not only is it a fairly healthy snack, but it's also something that can be whipped up in no time. If you're still buying hummus, I beg you to try and make your own, and I promise you won't be disappointed. This, is by far, one of my most favorite hummus recipes, and probably one of my most favorite recipes to make, period. I've converted many a non-hummus eater with this recipe. As always, check out the finished product at http://28cooks.blogspot.com. Cilantro Jalapeno Hummus 2 cloves garlic, minced 2 (15oz) cans garbanzo beans, rinsed and drained 1/2 tsp salt 3 tbsp lime juice 1/2 c good light olive oil 1-2 jalapenos, seeded and finely minced 3/4 c fresh cilantro, chopped In a food processor or blender, puree garlic, beans, salt, and lime juice. Slowly stream in olive oil until well blended. Stir in jalapenos and cilantro. Allow a hour or so in the refrigerator for the flavors to meld. Serve with pita chips*, fresh veggies, tortilla chips, etc. *Pita chips are another thing that are extremely easy to make. Spicewise, they can be taken in literally any direction. Usually, I cut mine in half, brush them with a good salad dressing (such as Ken's Northern Italian), place in a 350 degree oven, and bake about 10-15 minutes, flipping once or twice until crispy. Or you can spray them with a little olive oil cooking spray, and hit them with whatever spices you'd like. Enjoy!! Christiane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2010 Report Share Posted March 12, 2010 Cilantro Jalapeno Hummus 2 cloves garlic 2 (15 oz.) cans garbanzo beans, drained & rinsed 3 Tbsp. lime juice 1/2 tsp. salt 1/2 c. olive oil 3/4 c. chopped fresh cilantro 2 jalapeno peppers, seeded & minced Place garlic in a food processor & process until minced, about 10 sec. Add beans, lime juice & salt. Process into a puree. With the processor running, slowly add olive oil in a steady stream through the feed tube. Process until mixture thickens, about 1-2 min. Add cilantro & jalapeno & pulse throughout, about 10 sec. Store in an airtight container in the refrigerator. Bring to room temp. before serving. Calling All Garlic Lovers garlic-loving-recipes/ Quote Link to comment Share on other sites More sharing options...
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