spicy cilantro hummus
Every morning at the farm around 10 o’clock my stomach begins to rumble. It usually happens in the middle of our morning harvest. Often times I will snack on cherry tomatoes, carrots, and even raw kale. However, sometimes a girl needs some extra protein in between lifting heavy crates of carrots. potatoes and summer squash.
50 lbs of potatoes may not sound that heavy, but when we have to carry crate after crate of potatoes and squash it gets kind of old. This photo is a good reminder for me to call the chiropractor stat!
It’s no surprise that a few tomatoes and a bite of kale is not exactly what Taylor and I crave mid morning after lifting heavy objects. I’m kicking myself right now for not thinking to make hummus and keep in in our cooler for mornings when we need an extra kick of energy. Better late than never!
I have been dying to make a hummus dip using cilantro from the farm. I know I made a batch of this last season, but I switched things up a bit this time around. I love cilantro and lime together, and with a touch of jalapeño pepper this hummus dip is a home run in our household.
Grab your favorites crackers or veggies and double dip all you want!
Spicy Cilantro Hummus
Prep Time: 10 mins. Cook Time: 0 mins Serves: 6-8 servings
- 1 15 oz can garbanzo beans, drained and rinsed
- 2 large cloves of garlic
- 1/2 cup cilantro, chopped
- 1 jalapeño pepper, seeded and diced
- juice from 1 lime
- 1 tsp lime zest
- 1/3 cup extra virgin olive oil (or until you get your desired consistency)
- salt and pepper to taste
- Combine all ingredients except the olive oil in a food processor until well combined. With the motor running slowly add the olive oil.
- Season to taste with salt and pepper.
NotesUse this recipe as a guide. Adjust ingredients and measurements as needed.