Ingredients

The following ingredients have 11 Servings
  • 3 1/2 cups soaked and cooked chickpeas OR 1 1/2 cups dry ((or 2 cans))
  • 1/3 cup tahini paste
  • 8 roasted garlic cloves (for instructions click here)
  • 2-5 jalapeños (seeded (depending on personal spice preference))
  • 1/3 cup cilantro (chopped)
  • 1/4 cup fresh lemon juice (or more to taste)
  • 1 tablespoon extra virgin olive oil
  • 1 1/2 teaspoons cumin
  • 3/4 teaspoon salt (or more to taste)

Instruction

  • Put the blade attachment in your food processor. Place chickpeas, tahini paste, roasted garlic, seeded jalapeños, chopped cilantro, lemon juice, olive oil, cumin and salt into the processor. Jalapeño heat levels tend to vary by pepper so start with 2; you can always add more to make it spicier.
  • Pulse the ingredients for about 60 seconds, then process until smooth, scraping the sides of the processor periodically with a spatula. Taste the mixture and add more jalapeños, salt or lemon juice to taste. Process again to blend any additional ingredients. If the texture seems too thick, add some of the reserved water from the chickpea can or cooking liquid and continue to process until desired consistency is reached.
  • Transfer hummus to a serving dish. Serve with pita chips, crackers, or fresh dipping vegetables. If not serving immediately keep refrigerated for up to 5 days.