Family Tested & Approved
olive oil, divided
jalapeno, ribbed and seeded
chick peas, rinsed and drained
Combine lemon juice and water in measuring cup and set aside.
Mix together 2 tablespoons olive oil and sesame oil in separate measuring cup and set aside.
TIP: Scrape down the sides of the blender in between each step.
Combine cilantro, jalapeno and garlic in blender and pulse until finely minced.
Add chickpeas, pistachios, salt, cumin, and cayenne pepper to blender and pulse until almost fully ground (about 15 seconds).
Stream in oil mixture and blend until smooth.
Stream lemon water into mixture while blending on low.
If hummus appears too dry (pasty) add remaining tablespoon of olive oil and blend until smooth.