Roasted Garlic Cilantro Jalapeno Hummus

Jodie Scales


I fell in love with hummus when I worked at the farmer's markets in California. I would get flatbread, hummus, tomatoes and avocados and make a meal of it.

pinch tips: How to Slice & Mince Vegetables Like a Pro



6 if your lucky


1 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
I especially loved the roasted garlic and cilantro in this hummus. It's definitely not your traditional hummus! The flavors pack a punch and make you want to go back for more (and more) ...


2 can(s)
chickpeas/garbanzo beans (15 oz)
1 large
garlic bulb (about 8 to 10 cloves or more)
1/4 c
olive oil
1/2 bunch
cilantro, fresh (washed and cut up)
1 large
jalapeno pepper cut up (fresh or from a jar)
1/4 tsp
sea salt
1/2 Tbsp
lemon juice (1 teaspoon and a half)

Directions Step-By-Step

Get your garlic ready. Set oven to 375. Peel and separate the garlic cloves and make a bowl out of foil. Place the cloves in the foil bowl and cover with the olive oil. Close the bowl up around the garlic till just a pinch is open on top. Put on/in a oven safe pan and roast for 35 to 45 minutes.
When garlic is done take it out to cool while you prepare the other ingredients. In a food processor or blender put your chickpeas (drained but leave a little water 1/8 cup), lemon, salt, and jalapeno. Blend until most is chopped. Add the garlic along with the oil in the foil and blend until smooth. Now add your cilantro and blend until it is a pretty green color. You can serve it warm or cold with veggies for dipping or on bread.

About this Recipe

Course/Dish: Vegetable Appetizers
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy