Lowfatcilantrojalapeohummus Recipes

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

LOW FAT CILANTRO JALAPEñO HUMMUS

Low Fat Cilantro Jalapeño Hummus image

Full flavor, low fat, and low calorie hummus. Spicy and oh so delicious! Serve with veggie tray, pretzels, crackers, or your favorite dipping snacks.

Provided by RedSoxInMD

Categories Beans

Time 10m

Yield 12 1/4 cup, 12 serving(s)

Number Of Ingredients 9

Ingredients

2 (15 1/2 ounce) cans chickpeas
8 tablespoons tahini
2 tablespoons lemon juice
1 teaspoon lemon zest
4 garlic cloves
1/4 teaspoon ground cumin
1/4 teaspoon salt
1 jalapeno pepper
1 cup cilantro

Steps:

Drain and rinse chickpeas, reserving 2/3 cup of the canned chickpea liquid.
In a blender combine all the ingredients, gradually adding the reserved chickpea liquid, and process until smooth.

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Combine all ingredients in the bowl of a food processor, except for the reserved garbanzo bean juice. Pulse until the ingredients have been finely blended.
With the processor running add the reserved garbanzo bean juice slowly until you reach a paste consistency. Scrape down the bowl and continue to process for one minute.
Transfer the hummus to a serving bowl, cover well and let stand until all the flavors are infused, at least 1 hour. Preferrably make one day ahead of time.
Garnish with your desired toppings (cucumbers, olives, jalapeños, etc. Or transfer to a sealed container and refrigerate for up to 7 days.

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