Cilantro/ Jalapeno Hummus:

Recipe from Annie Eats Blog.



1/3-1/2 cup fresh cilantro leaves
2 jalapeno peppers, ribbed and seeded
1 clove garlic, peeled
3 tbsp. freshly squeezed lemon juice
1/4 cup water
6 tbsp. tahini
2 tbsp. extra virgin olive oil
1 (14 oz.) can chickpeas, drained and rinsed
1/2 tsp. salt
1/4 tsp. cumin
Pinch of cayenne pepper

Directions:
Combine the cilantro, jalapenos, and garlic in the bowl of a food processor. Pulse until the ingredients have been finely minced. In a small bowl, combine the lemon juice and water. In another bowl, whisk together the tahini and olive oil. Set aside.

Scrape down the sides of the food processor bowl and add the chickpeas, salt, cumin and cayenne. Process until almost fully ground, about 15 seconds. Scrape down the bowl. With the machine running add the lemon juice-water mixture in a steady stream through the feed tube.

Scrape down the bowl and continue to process for one minute. With the machine running, add the oil-tahini mixture in a steady stream through the feed tube, and continue to process until smooth and creamy, about 15 seconds, scraping down the bowl as needed.

Transfer the hummus to a serving bowl, cover with plastic wrap and let stand until the flavors meld, at least 30 minutes.