Lime Jalapeno Hummus Food

CILANTRO JALAPENO HUMMUS

Cilantro Jalapeno Hummus image

Tasty! Utterly tasty! Enjoy with pita chips or tortilla chips. Garnish with cilantro sprigs.

Provided by tastywhalebacon

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 12

Number Of Ingredients 7

Ingredients

1 (15 ounce) can garbanzo beans, drained
1 cup fresh cilantro, or to taste
1 jalapeno pepper, stemmed and diced - or to taste
2 cloves garlic, diced
1 tablespoon olive oil, or as needed
salt and ground black pepper to taste
1 pinch garlic powder, or to taste

Steps:

Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.

Nutrition Facts : Calories 40 calories, Carbohydrate 5.7 g, Fat 1.4 g, Fiber 1.2 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 71.7 mg, Sugar 0.1 g

JALAPENO HUMMUS

Jalapeno Hummus image

A spicy hummus to liven up the appetizer table!

Provided by Andrew

Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes

Time 10m

Yield 8

Number Of Ingredients 8

Ingredients

1 cup garbanzo beans
⅓ cup canned jalapeno pepper slices, juice reserved
3 tablespoons tahini
3 cloves garlic, minced
2 tablespoons lemon juice
½ teaspoon ground cumin
½ teaspoon curry powder
crushed red pepper to taste

Steps:

In a blender or food processor, mix the garbanzo beans, jalapeno peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.

Nutrition Facts : Calories 74.6 calories, Carbohydrate 9.1 g, Fat 3.5 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 0.5 g, Sodium 191.4 mg, Sugar 0.3 g

CILANTRO JALAPENO HUMMUS

Cilantro Jalapeno Hummus image

We don't ever get tired of hummus, but it's always nice to try new kinds. Especially when they're as flavorful as this cilantro jalapeno variety with garlic, lime and spicy seeded peppers.

Provided by nikibone

Time 29m

Yield 2 cups

Number Of Ingredients 7

Ingredients

2 cloves garlic
2 cans (15 ounce size) garbanzo beans, drained and rinsed
3 tablespoons lime juice
1/2 teaspoon salt
1/2 cup olive oil
3/4 cup chopped fresh cilantro
2 jalapeno peppers, seeded and minced

Steps:

Place garlic in a food processor and process until minced, about 10 seconds. Add beans, lime juice and salt. Process into a puree. With the processor running, slowly add olive oil in a steady stream through the feed tube. Process until mixture thickens, about 1-2 minutes. Add cilantro and jalapeno and pulse throughout, about 10 seconds. Store in an airtight container in the refrigerator. Bring to room temperature before serving.

Nutrition Facts :

JALAPENO HUMMUS

Jalapeno Hummus image

Jalapeno Hummus is a delicious spicy hummus recipe made with green chiles, cilantro, cumin and garlic! It's one of my favorite hummus recipes to make for snacking.

Provided by Deborah

Categories Appetizers

Time 10m

Number Of Ingredients 10

Ingredients

1 (15 ounce can of garbanzo beans)
2 tablespoons of chopped mild Ortega chilies (about 1/2 of a 4 ounce can) - add the whole can if you like a little more spice
2-3 tablespoons tahini
2 tablespoons extra-virgin olive oil
2 tablespoons fresh cilantro, chopped
Juice of 2 - 3 limes
1 clove garlic, minced
1-1/4 teaspoons cumin
1/2 teaspoon Kosher salt
2-3 tablespoons water or more added as needed for desired consistency

Steps:

Add the garbanzo beans and tahini to a food processor and blend until smooth.
Add chilies, garlic, cilantro and cumin powder to the garbanzo bean mix and blend until well incorporated.
While the machine is running, slowly pour in the olive oil and process until hummus is creamy
Add a teaspoon or two of liquid (liquid from canned chickpeas or water) and blend a minute or two longer if you want a creamier texture.

Nutrition Facts : Calories 122 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 135 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

LIME CILANTRO HUMMUS

Lime Cilantro Hummus image

Enjoy this fun dip with crackers or veggies or on your favorite sandwich or burger. To make it smoother, add a bit more olive oil. If you prefer a more rustic texture, decrease the oil a little. -Kimberly Grusendorf, Medina, Ohio

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 10

Ingredients

2 cans (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 cup coarsely chopped cilantro leaves
1/2 cup lime juice
1/4 cup water
3 tablespoons olive oil
4 garlic cloves, halved
1-1/2 teaspoons grated lime zest
1 teaspoon garlic salt
1/2 teaspoon cayenne pepper
Assorted fresh vegetables or crackers

Steps:

In a food processor, combine garbanzo beans, cilantro, lime juice, water, oil, garlic, lime zest, garlic salt and cayenne; cover and process until blended. Serve with vegetables or crackers.

Nutrition Facts : Calories 100 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

ROASTED JALAPEñO HUMMUS

Roasted Jalapeño Hummus image

Super creamy roasted jalapeño hummus with simple, wholesome ingredients. Creamy, savory, and subtly spiced.

Provided by Minimalist Baker

Categories Appetizer Dip Snack

Time 30m

Number Of Ingredients 13

Ingredients

2-3 whole jalapeños ((depending on preferred level of spice))
4-5 cloves garlic ((skin on))
1 15- ounce can chickpeas ((slightly drained))
1/2 ripe avocado ((optional))
1/4 cup tahini
2 medium lemons and/or limes ((juiced)*)
1 tsp cumin
3/4 - 1 tsp sea salt
3-4 Tbsp olive or avocado oil
1 handful fresh cilantro ((optional))
1/2 cup raw pumpkin seeds
1 Tbsp avocado or olive oil
1 pinch each salt, pepper and cumin

Steps:

Preheat oven to 425 degrees F (218 C).
Place garlic cloves with skin still on and whole jalapeños on a baking sheet. Drizzle garlic cloves with a small amount of oil of choice (avocado or olive are best) and roast for 15-18 minutes, flipping jalapeños once to ensure even roasting. If the garlic cloves get too roasty-looking, take them out.
Once done, remove from oven and set garlic aside.
Wrap jalapeños in foil to steam for a few minutes. Then carefully peel away skin and remove seeds. Be sure to wash your hands afterwards!
To a blender or food processor, add slightly drained chickpeas, oil, cilantro, avocado, salt, cumin, lime, lemon, roasted jalapeños (start with one and work your way up to desired spice level), tahini and peeled garlic cloves (you should be able to peel away the skin or just squeeze the garlic out).
Blend until creamy and smooth, scraping down sides as needed. Taste and adjust seasonings as desired. (I used two medium jalapeños and it was plenty spicy // amount as original recipe is written // adjust if altering batch size).
To prepare toasted pumpkin seeds, preheat oven to 350 degrees F (176 C) and toss pumpkin seeds in 1 Tbsp oil + a pinch each salt, pepper and cumin (amounts as original recipe is written // adjust if altering batch size).
Spread on a baking sheet and roast for 8-12 minutes. Add to top of hummus, along with another drizzle of olive oil (optional) and fresh cilantro.
Serve hummus with veggies, tortilla chips or pita. Leftovers keep well in the fridge, covered for up to 1 week, though best when fresh.

Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 146 kcal, Carbohydrate 11 g, Protein 4.4 g, Fat 10 g, SaturatedFat 1.7 g, Sodium 345 mg, Fiber 3.4 g, Sugar 0.6 g