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This cilantro/jalapeno hummus is to die for. It isn’t overly spicy, the jalapeno is subtle, but it IS full of the fresh cilantro, garlic and lime with a little hint of cumin and garlic.
Ever eat at a restaurant and have something SO good, you want to eat it … every single day? ME TOO. I love the cilantro jalapeno hummus at Pita Jungle, and since my wallet isn’t really amenable to eating there daily, plus, you know, I can COOK and all – I had to attempt this. I’ve made hummus before, but have been unhappy with the consistency (too paste-y?), and wondered if it was because I never removed the shells/husks from the chickpeas before using. A quick search, and I found that the best, creamiest and smoothest hummus recipes say to remove them. But… HOW? I’m so glad you asked…
HOW TO REMOVE THE SHELLS FROM CHICKPEAS (aka GARBANZO BEANS)
- Add 2 cans of drained and rinsed chickpeas into a microwave safe bowl.
- Add 3 teaspoons of… BAKING SODA, and mix it around.
- Cook the chickpeas for 2 minutes on high.
- Put them in some cold water, rub between your hands… and the shells just kind of float to the top, so you can throw them away! Easy!!
Anyway. Onto this recipe. I took a basic hummus recipe, and added some of the flavors I thought might be in the hummus I love. The result? I’m in love. So is the Husband. The Teenager (who is here currently) gobbled it happily too. Feel free to mess with the amount of jalapeno to your taste – and make this regularly. And invite me over. You want the consistency to be smooth, and almost pourable… like this:
Want more tasty appetizers? Of course you do!