Cilantro Hummus – This bright, flavorful hummus packs a big flavor punch thanks to plenty of fresh cilantro and a little bit of smoky heat from jalapeño. It’s sure to become a favorite!
Meal prep can absolutely be a 2-3 hour affair that you knock out on the weekend, but for me, I’ve found that working in smaller chunks of time is so much more do-able. My breakfasts are pretty standard. I might mix up a few flavors of overnight oats, or roast a pan of seasoned veggies and potatoes to last me the week.
In the same vein, I like to keep lunches as streamlined as possible. I’ve been doing some version of my rainbow lunch bowls for about two years and I have yet to get bored. I credit salad dressings and dips 100%.
This cilantro hummus is such a nice change of pace. It’s bold, it’s flavorful, and it’s anything but boring.
It’s actually my attempt at a copycat for Pita Jungle’s hummus. Have you tried it? It’s. So. Good. You can serve it with veggies as a lunch or with crudités or chips as a party appetizer, spread it in wraps with some turkey and veggies, or enjoy it with a little chicken or fish. It looks beautiful spread around the bottom of a plate with the fish or chicken on top, piled high with roasted or grilled veggies.
Best of all, you make it once and it’s on hand waiting for you whenever the munchies strike. (Or, when you need a light meal before a holiday party. Your choice.)
Notes on the Recipe:
Keep your cilantro fresh! Every time I share this, someone new hears it for the first time, so if you’re an old-timer around these parts, feel free to skip ahead. Newcomers, listen up! When I get home from the market, I wash my bunch of cilantro. Pat off slightly or let drain some of the excess water. Next, I put it in a cup or jar of water (like flowers) and place a loose plastic bag over the top. Then, simply I refrigerate it and change the water every few days. I can keep a bunch of cilantro fresh at least 2 weeks this way!
Watch that heat! Jalapeños carry different levels of heat and unfortunately there’s not a great trick for being able to tell from the outside. It’s a tasting game. ALWAYS start small. You can add more any time, but you can’t take it out. Sometimes, a few tablespoons is enough to set my mouth on fire, and other times I can add a whole jalapeño to a pot of soup and not be affected at all.
Also, use caution when handling spicy peppers. Wear gloves or try to avoid getting the juices/oils on your hands and be sure to wash really well afterward. The last thing you want is to wipe your nose or scratch an itch on your eye and be burned by capsaicin (pepper oil)!
Save the bean liquid. (There’s not really a prettier/more appetizing way to say that. I’m sorry!) But did you know there’s a lot you can do with the leftover water from a can of chickpeas? It’s known as aquafaba and people are using it as an egg white substitute for anything from meringue to brownies, to vegan mayo, to marshmallow fluff, frosting, and more!
Let’s talk tahini. I’ve tried a lot of it and some tastes really bitter to me. My favorite is actually Sprouts brand. The flavor isn’t too strong, and it blends really nicely.
Love hummus? Try some of these yummy flavors!
- 1 (15oz) can chickpeas (sometimes called garbanzo beans), drained
- 2 Tbsp tahini (sub cashew butter or olive oil if allergic to seeds/nuts)
- 2 Tbsp olive oil
- Juice of 1 lime
- 1 clove fresh garlic
- 1–2 cups fresh cilantro, loosely packed
- 1/2 tsp cumin
- 1/4–1/2 tsp salt (or, to taste)
- 1–3 tsp finely minced fresh jalapeño (more or less, to taste)
- 1–3 Tbsp water, as needed
- Place all ingredients in a blender or food processor and puree until completely smooth, adding a little bit of water at a time as needed.
- When hummus is completely smooth, taste and add additional jalapeño, salt, cumin, or cilantro as desired.
- Store in an airtight container in the refrigerator up to 1 week.