The first few times I tasted hummus I wasn’t impressed. There was something in it that I didn’t like and it took me a while to figure out what it was. I tried many brands and the only store bought hummus I would eat was from Trader Joe’s. And let’s face it, have any of us had much from there that we didn’t like? Anyway, eventually I realized that I didn’t like the tahini that is the base of most hummus recipes. I know, I know, saying I don’t like tahini is probably hummus blasphemy, but hey, that’s just how it is. So you won’t find tahini in any of my hummus recipes, but to be honest, I don’t think you’ll miss it. I like hummus to be flavorful and fun, and I like experimenting with lots of different ingredients. Kinda like salsa, I think there’s tons of different ways to prepare it and still have it be delicious! Since my VERY white family tends to love all things Mexican, I thought I would try a slightly spicy version.
I’m not sure if we were guaranteed to like it because of the jalapeño, the cilantro, or the lime, but it’s a big hit! Even my three-year-old Lindsay likes it. Of course, the first time she tried cilantro she had a big smile on her face and said, “Oh mommy that’s soooo yummy. I wike it. I’m soooo yucky (lucky) I get to have dis.” (Squeal.) And yes, she was that excited over a little piece of cilantro. I texted my best friend, Daisy immediately.
If you tend to like things spicy, add the entire jalapeño, if not, you might want to remove the seeds and ribs. Keep this in mind when you’re picking out the jalapeño too. You don’t want a monster for a small batch of hummus. Also, this recipe is based on your taste. I blend it up and sometimes it’s perfect. Other times Mike’s secretly adding more salt or an extra squirt of lime. If you need to use some of the reserved liquid from the garbanzo beans you might not need as much salt because that can be salty, so you might want to add your salt last. You can add more cilantro too, if you’re anything like Lindsay…
- 2 Tablespoons olive oil
- 2 garlic cloves
- 1 jalapeño with seeds and ribs removed (unless you like it spicy)
- 2 teaspoons lime juice
- 1 can garbanzo beans (drained with liquid reserved)
- half a bunch of cilantro (or more to taste)
- 1/2 teaspoon salt
- Put all the ingredients into a food processor or blender.
- Blend until smooth. (You might need to use some of of the reserved liquid to help add moisture so your blender doesn’t freak out.)
- Add salt, lime juice, and cilantro to taste. Garnish with extra cilantro. Serve with pita chips, tortilla chips, or sliced bell peppers.
Recipe by Life’s Sweet Seasons