Jalapeño Cilantro Hummus
Prep time
Total time
Serves: 2 Cups
  • 1 15.5oz can of low sodium Garbanzo Beans (reserve the juice from the can)
  • 1 clove of garlic
  • 1 handful of fresh cilantro
  • 1 jalapeño, seeded (be careful not to touch it and wash your hands after)
  • Juice of ½ a lemon or 2 tbsp of juice
  • 1 tsp. ground cumin
  • ½ tsp. salt
  1. In a food processor add garlic and jalapeno and process until diced up. Add remaining ingredients and blend until all mixed well and a smooth consistency. Add 1 tablespoon of reserved juice at a time if it's hard to mix. I used about ¼ cup of juice.
  2. You may need to add salt & pepper to your tasting.
  3. Refrigerate for at least an hour before serving.
Calories per two tablespoons: 28.5, Fat: .03, Cholesterol: 0, Sodium: 36, Potassium: 6.5, Carbs: 5, Fiber: 1.5, Sugar: .03, Protein; 1.5
Nutrition Information
Serving size: 2 Tbsp.
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2012/04/06/jalapeno-cilantro-hummus/