JALAPENO CILANTRO HUMMUS RECIPES

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REAL HUMMUS RECIPE | ALLRECIPES



Real Hummus Recipe | Allrecipes image

This hummus is a family recipe passed down from many generations. Eat with warm pita bread.

Provided by ROYHOBBS

Categories     Hummus

Total Time 15 minutes

Prep Time 15 minutes

Yield 2.5 cups

Number Of Ingredients 7

2 cloves garlic, divided
1 (19 ounce) can garbanzo beans, half the liquid reserved
4 tablespoons lemon juice
2 tablespoons tahini
1 teaspoon salt
black pepper to taste
2 tablespoons olive oil

Steps:

  • In a blender, chop garlic. Pour garbanzo beans into the blender, reserving about 1 tablespoon for garnish. Add reserved liquid, lemon juice, tahini, and salt to the blender. Blend until creamy and well mixed.
  • Transfer the mixture to a medium serving bowl. Sprinkle with pepper and pour olive oil over the top. Garnish with reserved garbanzo beans.

Nutrition Facts : Calories 54.3 calories, CarbohydrateContent 6.8 g, FatContent 2.5 g, FiberContent 1.4 g, ProteinContent 1.6 g, SaturatedFatContent 0.3 g, SodiumContent 198.8 mg, SugarContent 0.1 g

ROASTED CARROT HUMMUS RECIPE | VALERIE BERTINELLI | FOOD ...



Roasted Carrot Hummus Recipe | Valerie Bertinelli | Food ... image

Provided by Valerie Bertinelli

Categories     appetizer

Total Time 1 hours 5 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 10

1 pound carrots, peeled and cut into 1/2-inch pieces
2 cloves garlic, unpeeled
Extra-virgin olive oil
1 teaspoon ground cumin 
1/2 teaspoon kosher salt 
1/4 teaspoon ground black pepper 
3 tablespoons tahini 
1 tablespoon chopped fresh cilantro, plus 1 teaspoon for garnish 
1 lemon, juiced 
Serving suggestions: pita chips and assorted crudites, such as endive, baby bell peppers, radishes, blanched green beans and Persian cucumbers 

Steps:

  • Preheat the oven to 400 degrees F.
  • On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
  • In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

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