I love hummus. Mediterranean, garlic, roasted red pepper, pesto, even original to name a few. Hummus can get a bit pricey if you compare the size of tub to consumption ratio. I don’t know about you, but I may or may not finish a 10-ounce tub all myself in a day. WHOOPS!
This recipe is my take take on Trader Joe’s frequent flyer product Smooth and Creamy Cilantro Jalapeno Hummus. My recipe may not be as creamy, but it is a quick yet satisfying piece of beauty you will ever put in your mouth. A bonus.. all of the ingredients can easily be found in your vegan pantry!
1 15 oz. can garbanzo beans, drained1 clove garlic
2 heaping tbsp tahini sauce
1 tbsp lemon juice
1 tbsp olive oil
salt and pepper, to taste
Cut jalapenos in half and discard seeds. Finely mince.
In a food processor, add beans, tahini sauce, garlic and lemon juice. Pulse/chop until most of the beans are broken down. Add olive oil, jalapenos, cilantro, salt and pepper until mixture is creamy.
Tip* if mixture is too thick, add 1 tbsp of water to loosen.
I personally like my hummus a bit chunky with pieces of jalapenos seeping through.