Whenever I’m in India I love to have Bombay sandwiches or spicy grill sandwiches that have veggies and spicy green coriander chutney. This hummus, with the cilantro, jalapeno, garlic and lime, tastes just like coriander chutney, and it has added protein to keep you fuller and provide extra nutrition! So instead of calling it cilantro hummus, I like to call it green chutney hummus!
I just blended a combination of cilantro, chickpeas, garlic, olive oil and jalapeño pepper to a smooth paste. I just season with lime, cumin powder and sea salt. I’ve been having this all week long with crackers, raw veggies and toast with tomato and cucumber. You can control the spice level by adding more or less jalapeño or to remove the seeds from the peppers.
This recipe does not call for tahini because the tahini makes it taste a bit less like green chutney. However, if you prefer a creamier hummus feel free to add a tablespoon of tahini paste. I do add 3-5 tbsp extra virgin olive oil as an emulsifier. You may also replace 1.5 cups cooked chickpeas for the canned. I used canned because I find it to be easiest when in a time pinch.
This hummus just takes 5 minutes to make and is so delicious!
Green Chutney Hummus (Cilantro Jalapeno Hummus)
Ingredients
- 1-2 cups cilantro with stems
- 1 can garbanzo beans drained and rinsed
- 1 clove garlic
- 1-2 tsp lime juice
- 1 jalapeño pepper
- 3-6 tbsp olive oil
- 1 tsp cumin powder
- sea salt to taste
- 3 tbsp water
Instructions
- Thoroughly rinse the cilantro and drain and rinse garbanzo beans if using canned
- In a food processor, combine chickpeas, cilantro, jalapeño, garlic, cumin powder and lime juice. Add 1 tsp of salt and a drizzle of olive oil.
- Add about 3 tbsp water and begin pulsing.
- Stir to combine, add a bit more olive oil and pulse.
- Taste and adjust salt and lime as desired.
- Garnish with cumin powder and more cilantro!
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