Jalepeno Hummus {with Cilantro and Lime}
It’s month number five of Eating the Alphabet and I’m so glad to be back and participating this month. If you’re not familiar with Brenda’s Eating the Alphabet party, each month we’ll create a new recipe using a fruit or vegetable with an assigned letter–this month we’re using the letters I or J.
I was all set and ready to go, with a great recipe for tacos and a mango and jicama salsa. Because if you know me at all, I’m all about the Mexican food. The only problem is that I couldn’t find any jicama in my grocery store. Seriously, it’s like a conspiracy. Remember my last Eating the Alphabet post when I couldn’t find any figs?
And since there are not that many readily available fruits and/or veggies that start with I or J, I settled on jalepeños.
You know I always have a stockpile of them in my veggie drawer, right? To make stuff like Ooey Gooey Mexican grilled cheese or garlicky marinated shrimp or stuffed jalepeño topped burgers. I add jalepeños to nearly everything. If I could find a way to put ’em in a cookie, I’d probably do it.
And, since I found this fabulous looking recipe from The Gluten Free Goddess on Pinterest eons ago, I decided it was high time I give it a try. While it’s not the prettiest of dishes, it tasted absolutely amazing. In fact, the Tall Boy told me this was light years better than any store-bought hummus we’d ever had. And even better, it was just a fraction of the cost, and took me about five minutes to make! How awesome is that!?!?
We’ll be making this again, for sure, and it’s perfect for serving along naan, carrots, cucumbers, crackers, or homemade pita chips.
- 1 15-oz. can chilled chickpeas or garbanzo beans, drained, rinsed
- Juice of one large fresh lime
- 1-2 tablespoons peanut butter
- 3 cloves fresh garlic
- 2 heaping tablespoons jarred jalapeños, drained
- 1-2 tablespoons olive oil
- 2 tablespoons fresh cilantro leaves
- Pinch of cumin, to taste
- Red pepper flakes, to taste
- Pinch of sea salt, to taste
- Combine all of the ingredients in a food processor until smooth.
Happy Friday!
I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Trick or Treat Tuesdays, Tasty Tuesdays, Totally Tasty Tuesdays, Cast Party Wednesday, Whip it Up Wednesdays, Watcha’ Whipped Up Wednesdays, Eat, Pray {Read}, Love, Sweet Treats Thursday, Mrs. Fox’s Sweets, Kitchen Fun with My 3 Sons, Itsy Bitsy Paper, Crumbs and Chaos, I’m Lovin’ It Fridays, and Weekend Potluck!
I can’t wait to see what everyone else made! Be sure to check them out!
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10 EASY SLOW COOKER MEALS RECIPE BOOK
Hello There!
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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sounds absolutely delicious!
amy @ fearless homemaker recently posted..raspberry swirl cheesecake bars {low-fat!}
I LOVE Hummus and I’ll be trying this for sure. Sounds so yummy. I’m surprised it has peanut butter. Would it work if you use the powdered kind? (PB2)
I flip for hummus. It’s SO good! The only problem is I’m the only one who likes it here, so if I don’t eat it all (which USUALLY isn’t hard TO eat it all), it goes to waste. But homemade hummus? There’s no question I’d leave it lonely in the fridge for too long. I’d have to scoop, dip, lick and bury my face in it every five seconds. The spicier the better!! 🙂 you think like I do & I love it.
Hayley recently posted..The Friday Roundup: Father’s Day Edition
My husband would love the kick of the jalepeno in this!
Jessica@AKitchenAddiction recently posted..Going Fishin’ Cupcakes
Looks great, Ashley. What a creative recipe!
Lesa @Edesia’s Notebook recently posted..Eating the Alphabet: Baked Jicama Fries
This does look good!! And I am sure that it tastes great also!!!
Chandra@the plaid and paisley kitchen recently posted..Black and Blue Ribeye
I actually just had hummus for the first time earlier this year…and now I can’t get enough of it. Seriously we make 3-4 batches a week! Although I can’t get into the peanut butter or tahini paste in it, so I leave them out! And I am with you, got to pack in those jalapenos! Love it!!!
BruCrew Life recently posted..Mocha Cookie Crumble Cupcakes
I love Jalapeños too! I don’t know about adding them to cookies but I certainly made chocolate truffles with mine!
This hummus looks delicious!
K-bobo @ Gormandize with A-dizzle & K-bobo recently posted..Jalapeño Chocolate Truffles
LOVE this idea! My husband would flip for it, since he loves jalapenos with EVERYthing! Will be giving this a try. I went with Jalapenos, too … but wasn’t *quite* as creative as you.
Tracey @ The Kitchen is My Playground
Tracey @ The Kitchen is My Playground recently posted..Peach-Pineapple Salsa {& co-hosting ‘It’s a Keeper Thursday’}
Jalapeño hummus? AMAZING! I add jalapeño to my homemade guacamole but never to my hummus. MUST try this asap! 🙂
sally @ sallys baking addiction recently posted..chocolate frosted reese’s puffs treats.
It taste so yummy and healthy!
Gotta try this!
Ashleen Moreen recently posted..french doors
Something seriously similar to this was sold at Costco in Phoenix…but not Cleveland! I’ve been looking for a recipe to make it myself, and this definitely nails it!
Baking Serendipity recently posted..Whipped Cream Vodka Pie Crust (makes a strawberry/blueberry galette)
Oh man, who would’ve thought to add jalapenos to hummus?! You’re a genius.
Chung-Ah | Damn Delicious recently posted..Buffalo Chicken Cups and Giveaway Winner