hummus

Jalapeno Cilantro Hummus

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People seem to either love hummus or hate it.  Personally, I’m not a fan of plain hummus, but I LOVE the flavored ones.  I make my own at home a lot.  My favorite variation, up to now, has been my Roasted Garlic Hummus.  A while back, I created this new flavor for a Cinco de Mayo cookout, and have made it several times since.  It’s been a hit every time… even with my husband who doesn’t usually love hummus.  It’s a totally different flavor variation from my Roasted Garlic Hummus, and just as good.  I paired it with homemade, air-fried tortilla chips, but store-bought would be just as good.  Let us know if you try it!  ~Erin

1 (15 oz.) can chickpeas

2 T. chopped cilantro

1 medium clove garlic, pressed or minced

½ a fresh jalapeno, seeded, veins removed, & finely chopped

Juice of 1 lime (about 2 Tablespoons)

½ tsp. salt

1 T. water

2 T. avocado oil

Tortilla chips or veggies, for serving

Drain, rinse and remove the skins from the chickpeas.  Removing the skins will make finished hummus smooth and creamy.  The best way to remove them is to pinch each one between your fingers, and they will pop right out.  

Add all ingredients, except the water and avocado oil to  a food processor; blend until smooth. Finally, add the olive oil and water (stream in while the food processor is running, if possible) and blend until smooth.

Serve with tortilla chips or veggies.  

Roasted Garlic Hummus

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I LOVE hummus.  I often eat it for lunch or a snack with homemade pita chips.  My favorite hummus flavor is roasted garlic.  For years, I bought the prepackaged kind but, in an effort to cut down on the grocery bill, I have started making many of the snacks I used to just buy.  Making it yourself is WAY cheaper and just as good (or better!).  You can store it in the fridge for up to 5 days so it makes a great snack throughout the week!  ~Erin

RoastedGarlicHummusLogo.jpg

Ingredients:
  • 1 (16 oz.) can garbanzo beans (a.k.a. chick peas)
  • 1-2 tsp. fresh lemon juice (I admit I don’t really measure the lemon juice, I just squirt some in.)
  • 3 tsp. extra virgin olive oil, divided
  • 1 head of garlic
  • ½ tsp. cumin
  • ¼ tsp. salt (or more, to taste)
  • 2-3 T. water, depending on how thick or thin you like it
  • Optional: more olive oil and/or dehydrated garlic for garnish

Instructions: 

  1. Cut off the pointy end of the head of garlic, to expose the cloves.
  2. Place it in the center of a double layer of foil & drizzle it with 1 tsp. olive oil.
  3. Wrap the head of garlic with the foil, enclosing it completely.
  4. Roast in the oven at 400°F for 30-40 minutes, or until it feels soft when squeezed. You can also roast it in the air fryer at 400° for 20 minutes, if you are lucky enough to have an air fryer. I love mine! (I’ll share more about it another time.) Set aside to cool.
  5. Drain and rinse the garbanzo beans. Remove the skins by pinching them between your fingers.*
  6. When the garlic is cool, squeeze it all into the bowl of a food processor. Make sure you don’t accidentally drop in the papery garlic skins.
  7. Add the garbanzo beans, lemon juice, remaining 2 teaspoons of olive oil, cumin, salt.
  8. Blend until well combined, scraping the sides often, adding a Tablespoon of water at a time, until the hummus is smooth.
  9. Garnish each serving with a drizzle of olive oil and a sprinkling of dehydrated garlic, if desired.

WW Freestyle Info.: This makes about a cup of hummus. Each ¼ cup serving is 1 point.

*It helps loosen the garbanzo bean skins if you shake them around in the colander while rinsing them. Then pinch the beans between your fingers and the skin should slide right off. This is a bit time consuming but removing the skins will make your hummus so much smoother. It’s a great activity for the kids! I mean, why do we even have kids if not to do the jobs we don’t want to do?! That’s a joke… sort of. Pretty sure my dad didn’t have to get up and change the TV channel ever in his adult life. Clearly, I’m showing my age. We had no remote but we only had 4 channels so, luckily, the manual channel surfing didn’t take long. I digress.