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Jalapeño Cilantro Hummus
Submitted by Jen @ Peanut Butter and Peppers on April 6, 2012 in Appetizers, Cold Dips
| Prep Time Cook Time |
Servings 14 | Difficulty Easy |
Ingredients
- 1 clove Garlic
- 1 whole Jalapeno, Seeded
- 15 ounces, weight Canned Garbanzo Beans, Low Sodium (Reserve The Juice From The Can)
- 1 bunch Cilantro Fresh
- 2 Tablespoons Lemon Juice, Fresh
- 1 teaspoon Cumin, Ground
- ½ teaspoons Salt
Preparation Instructions
In a food processor add garlic and jalapeno and process until diced up.
Add remaining ingredients and blend until all mixed well and a smooth consistency. Add 1 tablespoon of reserved bean juice at a time if it’s hard to mix. I used about 1/4 cup of juice.
You may need to add salt and pepper to taste.
Refrigerate for at least 1 hour before serving.
