Hummus is one of those traditional dips that everyone brings to a party, though the store-bought varieties can contain nutrient void or health damaging oils and even some preservatives to keep them fresh.
Making your own hummus at home is easy! Cilantro and Jalepeno are a match made in heaven, this recipe actually isn’t spicy but you can make it spicy by adding more Jalepeno to the recipe. You could also add Jalepeno juice if you wanted to use less oil and give it more of a punch.
The last 3 people who tried this recipe of mine told me I should sell it, so now I’m sharing the recipe with you. Enjoy!
- 2 cups dried chickpeas (turns into about 4 cups when cooked)
- 2 cups fresh cilantro
- 2 seeded jalepeno peppers
- 3 garlic cloves
- 1 cup hemp oil or half and half with Vega antioxidant omega oil blend (give or take depending on desired consistency)
- 1/4 cup lemon & lime juice (or one or the other)
- 3 tbsp tahini
- 2 tsp sea salt
Step 1: Soak your chickpeas overnight for 12 hours, rinse thoroughly. Cook with a stick of kombu seaweed to break down chickpeas and support digestion, for 3 hours. Strain and set aside to cool for 10-15 minutes.
Step 2: Next, blend all ingredients together in a food processor. You can add your oil gradually until you reach the desired consistency.
Step 3: Eat with sliced cucumber, bell pepper or carrot. Store in the fridge for up to 3 days.
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