Cilantro Jalapeño Hummus #glutenfree #caseinfree
I love me some hummus! And I really like it flavorful and spicy. 🌶
We’ve been buying a new flavor from the store – Cilantro Jalapeño Hummus – and because I usually devour it in two days it was starting to get a little expensive. So it was time to try to make it at home. I like to add white beans to the hummus to make it a little creamier plus white beans are high in calcium. And I’m always looking for ways to naturally increase my calcium intake since I can’t eat dairy. So I’ve been testing a few different batches using a basic hummus recipe I’ve used before – but changing up the spices and some of the ingredients to make it a close copy cat of the Cilantro Jalapeño Hummus.
And I got it pretty close to the store brand. Plus almost all of the ingredients are organic (the beans, limes, jalapeño, apple cider vinegar and cilantro). We are running low on organic jalapeños from the garden because Lizzy has been pulling the baby jalapeños off of our tree and spitting them out – silly little dog. Thank goodness she wasn’t eating them and that the tree wasn’t sick and it was just a weird puppy thing. Anyway, we moved the jalapeño plant to higher ground. And we found some dried organic jalapeño flakes that I’ve been using in recipes instead. They are a great substitute (I’ve been using about 1/2 tablespoon flakes when a recipe calls for a jalapeño pepper). Just throw them in with the boiling beans about 10 minutes before the beans are done cooking.
The rest is easy. Just add it all to the blender and enjoy! This recipe makes a lot of hummus – about 4 cups… so it lasts for more than a couple days! If you don’t want to make your own beans you could easily substitute a can of garbanzo and a can of white beans instead. Done and done.
- 5 oz dry organic white beans (navy or northern)
- 5 oz dry organic garbanzo beans
- 2 organic limes, juiced
- 2+ tbsp whole sesame seed tahini
- 3 tbsp extra virgin olive oil
- 1/4 cup water, plus more as needed
- 1 tsp salt (pink/iodized blend)
- 1/2 tsp freshly ground black pepper
- 1 large organic jalapeño, deseeded and veins removed and chopped (or 1/2 tbsp or more of dried jalapeño flakes)
- 3 tbsp organic apple cider vinegar
- 1/4 tsp cayenne pepper
- 1 handful organic cilantro
- Rinse the dry white beans and garbanzo beans and pick out any rocks or bad beans. Soak in cold filtered water overnight in the fridge (about 6-8 cups so that the beans are covered by 2 inches of water).
- Drain and rinse the beans. Fill a large saucepan with the beans and about 10 cups cold filtered water. Bring to a boil over medium high heat, lower the heat to medium and cook for about 1 hour. The beans should be tender to the fork.
- If using dried jalapeño flakes, add these about 10 minutes before beans are done. Reserve about 1/2 cup of the cooking liquid. Then drain the beans and add to a large food processor with the blade attachment.
- Add the lime juice, tahini, olive oil and water. Process until well blended. Then add the salt and pepper, jalapeños (if using fresh), apple cider vinegar and cayenne pepper. Blend well. Add the cilantro and pulse until well combined and smooth.
- Test for spice level and adjust according to your taste (this recipe is pretty mild heat wise depending on how strong the jalapeños are).