Cilantro Jalapeño Hummus

Recipes, Savory / By / August 30, 2020

As Hannah Montana once so eloquently said, “Mix it all together, and you know that it’s the best of both worlds.”

I am gonna take a blind shot in the dark here and assume she was referring to fusion dishes, right?

Nevertheless, I am pumped to share my latest & greatest recipe with ya for this crazy simple and spicy Cilantro Jalapeño Hummus, topped with toasted cauliflower and pepita seeds.

If Middle-Eastern and Mexican Cuisine had a love child, it would be this hummus.

Let me give you a little background into the inspiration behind this dish. I have attempted homemade hummus time and time and time again, and it has always turned out good – but not great. With quarantine and extra kitchen time, I took it upon myself to finally conquer this challenge and make a damn-great, not just good, homemade hummus recipe. I am not going to lie to you, this task took lots of reading and research. How does one get hummus to be so smooth and creamy? How much jalapeño is too much jalapeño? Dry chickpeas or canned chickpeas? Cilantro stems or leaf only? Ya know, the important, deep, though-provoking questions of life. After lots of research, I fully sent this recipe and actually got it right on the first trial. Only shooting 3’s over here people!! This is reference is particularly funny because I can’t even dribble a basketball, let alone make said ball into a small basket from a distance. I am a one-sport wonder through and through.

But in all seriousness, this recipe is incredible. Hummus is awesome because it can be thrown together with staples you probably already have in your pantry. It’s an easy appetizer, side dish, or meal. You can pair it with vegetables, chips, or if you’re feeling extra-extra, Half Baked Harvest’s homemade Naan recipe. Naan is similar to pita but in my opinion, much better. It is the perfect vessel for dipping, scooping, and eating. It is a bread spoon! My dream come true.

While my Cilantro Jalapeño Hummus is killer all by itself, the cauliflower and pepita topping truly takes it to the next level of Flavortown (love you Guy Fieri). I may be cauliflowers #1 fan. It is probably my favorite vegetable. It’s so versatile and takes on the texture and flavor profile of whatever you throw at it. It’s broccoli’s hot cousin. (hahaha) For that reason and so many more, I knew I wanted to have it as a topper for my hummus. Seasoning it with a little turmeric while it toasts creates this bright, springy color I love oh-so-much. The pepitas were chosen to pair with the cauliflower because they are delicious and more people need to eat them. Forreal!! My boyfriend’s favorite food might just be pepitas and in-turn, he got me obsessed with them. I’ve gotten into the habit of incorporating them into a lot of dishes because once toasted, they add the perfect layer of crunch and salt. If you are a non-believer, go ahead and get you some the next time you’re at the grocery and thank me later.

So, have no fear friends, my homemade hummus recipe is FINALLY here! If you are an avid hummus eater and have yet to make your own, I encourage you to give this simple, flavorful recipe a try. Once ya master the basics, the world is truly your oyster.

Enjoy this Mexican-Middle Eastern flavor-fusion. Without further ado…

ready, set, food process!!!

Cilantro Jalapeño Hummus

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Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 6 servings

Ingredients
  

  • 1 (15 oz) can of chickpeas *drained and rinsed
  • Heaping ½ cup of chopped cilantro *leaves & stems
  • 1-2 jalapeños *de-seeded
  • ¼ cup tahini
  • ¼ cup olive oil
  • Juice of 2 lemons
  • ½ tsp cumin, turmeric and paprika
  • 1 tsp salt
  • 1-2 tbsp of water

Topping

  • 1 tbsp olive oil
  • 1 heaping cup of cauliflower
  • ¼ cup pepitas
  • Pinch of turmeric & salt

Instructions
 

  • In a food processor or blender, add the chickpeas, cilantro, jalapeño, tahini, olive oil, lemon juice, spices, salt and blend until pureed. The key to smooth and fluffy hummus is letting it go in the food processor for a couple minutes. If the hummus is too thick/chunky after a couple minute processing, add 1 tbsp of water at a time to thin until desired consistency is reached.
  • Taste-test the hummus and add in additional seasonings as necessary. Maybe a little more lemon, dash of salt, or kick up the spice and add a pinch of cayenne or red pepper flake. Blend again.
  • Once done, place the hummus in the fridge and prepare cauliflower and pepita topping.
    Place a pan with 1 tbsp of olive oil over medium heat. Tear apart/chop up a heaping cup of cauliflower; florets should be small. Place the cauliflower into the heated pan and season with a dash of turmeric and pinch of salt. Cook for about 2-3 , and add in pepitas. Stir and cook for an additional 2-3 minutes, or until the cauliflower and pepita seeds take on a nice golden-brown color.
  • Place the hummus in a serving bowl and top with toasted cauliflower and pepitas. Pair with vegetables, pita chips or warm naan. Store in an airtight container in the fridge for up to one week. Enjoy!

Notes

*If you are less inclined to heat, start with 1 jalapeño and blend. Taste, and if you feel as though you can handle more heat, add in the 2nd pepper. 
*The topping is not necessary but is soooooo good. It is worth the extra couple minutes of prep. Promise. 

I have been enjoying this hummus as a mid-day snack, paired with cauliflower and tortilla chips for dipping. It is nutritious, delicious, and the best kind of flavor-fusion.

Preparing awesome food does not have to be complicated or even take very long. Trust your skills, listen to the recipe, and taste-test throughout. The only way to learn is to do! So do it. Make some Cilantro Jalapeño Hummus. And ya-know, give me a little shoutout on @mads.eatz if ya do. I love to see every single one of your creations!

Have a great rest of your Monday and even better week!

XOXO – Mads