I have a confession to make, I am a Hummustarian.
Have you seen the Butterball commercial where the couple proclaim they’re Turkatarians? Well, not a Turkatarian here, but I believe I’ve morphed into a Hummustarian.
Hummustarian as described in Sweet and Spicy Monkey’s kitchen dictionary is one who eats hummus, a lot of hummus.
Like I’ve been doing ever since I shared my Israeli Hummus recipe with y’all. Yes, I think I have hummus running through my veins now since I’ve been eating so much of it.
And not just the Israeli Hummus, which is a basic hummus recipe, but a new favorite, this Jalapeño Cilantro Hummus, which is made using my Israeli Hummus.
After I made another batch of Israeli Hummus, I halved it and added jalapeños, cilantro, and lime juice to one half and came up with this new flavor. You get a mildly spicy hummus that you just can’t get enough of!
It’s not too spicy, but if you don’t or can’t eat spicy foods, only add one jalapeño, with the seeds removed, and it’s not a spicy at all.
Of course if you really like to turn up the heat, add one to two more jalapeños.
And this hummus recipe is easy because if you don’t have time to make your own basic hummus, you can use store bought if you’re crunched for time.
That’s the thing with recipes, you can tailor them to meet you and your family’s needs.
But be warned, you too might become a Hummustarian.
Don’t say I didn’t warn you!
Hummus meets up with Mexico in this Jalapeño Cilantro Hummus made with fresh jalapeños, cilantro, and lime juice for a mildly spicy hummus dip.
- 1 cup basic hummus
- 3 jalapeños, seeded and diced
- 1/2 cup fresh cilantro, chopped
- 1/2 cup chick peas
- juice of 1 lime
- 1 Tablespoon olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon cumin
- Add all ingredients into food processor and blend, blend, blend until smooth and creamy.
- Before serving, drizzle olive oil over the top and sprinkle with diced jalapeños.
- Best served at room temperature with pita chips, tortilla chips, carrots, celery, or jicama.
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