Jalapeno-Cilantro Hummus with Lime Pita Chips

Spice up your everyday hummus with some jalapeno pepper and fresh cilantro. I even made you some homemade lime pita chips to make digging in even better.

On Wednesday I added some Irish flair to a traditional Greek dessert. Today I combine Mexican flavors of jalapeno and cilantro into hummus, which just so happens to be green and therefore also acceptable for St. Patrick’s Day. See, not all St. Patrick’s Day food has to be centered around corned beef and cabbage – not that I don’t plan on eating both of those things.

In all honesty the color of this hummus is a happy coincidence as I actually made it for a shark movie marathon with friends. Not that this hummus has anything to do with sharks, other than zealously devouring it while watching the movies, but Haley requested that I make a jalapeno-cilantro hummus and evidently I follow orders.

One year ago: Rainbow Fruit Pizza Tart

Two years ago: Guiltless Avocado Alfredo Pasta with Spicy Chicken

JALAPENO-CILANTRO HUMMUS WITH LIME-PITA CHIPS

Serves 6

Ingredients:

PITA CHIPS

6 (6-inch) pitas, split open

3 Tbsp Acala Farms fresh cilantro cottonseed oil (extra virgin olive oil also works)

1 lime, zested

Salt, to taste

HUMMUS

1 (15 oz.) can garbanzo beans, drained with liquid reserved

1/4 cup Tahini paste

1 jalapeno, seeded if desired for less heat

2 cloves garlic

1/2 lime, juiced

2 Tbsp Acala Farms fresh cilantro cottonseed oil (extra virgin olive oil also works)

1/2 cup fresh cilantro

1/2 tsp salt and lemon pepper, or to taste

Directions:

1. Preheat oven to 400 degrees. Line two baking sheets with foil.
2. In a small bowl, combine oil and lime zest. Lightly brush both sides of the pitas with the oil mixture. Cut each pita into 8 wedges, arrange wedges in a single layer on prepared baking sheets, and sprinkle with salt. Bake for 5 minutes, rotate pans, and bake 5 additional minutes or until crisp and golden.
3. While chips bake, add beans, tahini, jalapeno, garlic, lime juice, and oil to a food processor and blend until smooth. Add cilantro and pulse until finely chopped and blended. Add salt and lemon pepper to taste. If needed, add a tablespoon of two of the reserved garbanzo bean liquid to reach desired consistency.
4. Serve hummus with pita chips or fresh vegetables.

Source: Adapted from my Roasted Garlic Kale Hummus and Jalapeno Cheddar Hummus with Homemade Pita Chips.

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