Cilantro Jalapeño Hummus

We can’t stop eating this.

Houston, we’re about to have jalapeños and cilantro growing at the same time in the garden. This yummy hummus puts both to good use, and it’s so easy to make!

1.5 large jalapeños (add a few seeds if you want a kick or no seeds if you want it mild)

3 cloves garlic

1/2 bunch or about 1 1/3 cup cilantro

15 oz can chickpeas drained and rinsed

1 large lemon, juiced

3 Tbs tahini (I use tahini from @oldcountryoliveoil - it’s so smooth and no weird ingredients)

1 tsp salt

1/2 tsp pepper

Blend in a high speed blender on high until really smooth. (I add about 2 Tbs water while blending to make the consistency right).

Did you know you can peel chickpeas to get the creamiest hummus?

There are whole categories of things I might have done (or tried) before I had 900 kids and my own company. Peeling chickpeas is in the not-ever-happening category for me. I’ll only ever have Vitamix-smooth hummus, and I’m okay with that - but if you peel your own chickpeas, I salute you!

Not lying: this stuff is the best. Go easy on the jalapeño seeds at first so you don’t make it too spicy.

Isn’t the garden fun? 🙌🏼