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roasted garlic cilantro jalapeno hummus

(6 ratings)
Blue Ribbon Recipe by
Jodie Scales
Spokane, WA

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

Blue Ribbon Recipe

If you love hummus but have never made it, this roasted garlic cilantro jalapeno hummus recipe is your signal to give it a try. Roasted garlic adds tons of flavor to the chick peas. Jalapenos add a touch of heat but scale those depending on how much heat you prefer. Cilantro adds a pop of freshness and its traditional flavor. A squeeze of lemon brightens up the hummus and balances the ingredients. Serve with warm pita bread, and we guarantee you will not be able to stop eating this appetizer.

— The Test Kitchen @kitchencrew
(6 ratings)
yield 6 serving(s)
prep time 25 Min
cook time 45 Min
method Roast

Ingredients For roasted garlic cilantro jalapeno hummus

  • 1 lg
    head garlic (8-10 cloves)
  • 1/4 c
    olive oil
  • 2 can
    chickpeas, drained (15 oz each)
  • 1/8 c
  • 1/2 Tbsp
    lemon juice
  • 1/4 tsp
    sea salt
  • 1 lg
    jalapeno pepper, cut up (fresh or jarred)
  • 1 c
    fresh cilantro

How To Make roasted garlic cilantro jalapeno hummus

Test Kitchen Tips
If the hummus is too thick, add a little more water and/or olive oil. Once everything is mixed, taste to see if it needs more salt or lemon juice.
  • Cloves of garlic in aluminum foil with olive oil.
    Get your garlic ready. Set oven to 375 degrees F. Peel and separate the garlic cloves. Make a bowl out of foil. Place the cloves in the foil bowl and cover with the olive oil.
  • Close the foil and leave a very small opening in the top.
    Close the foil around the garlic and leave a small opening on top. Put on/in an oven-safe pan and roast for 35 to 45 minutes.
  • Cool the roasted garlic cloves.
    When the garlic is done, take it out to cool while preparing the other ingredients.
  • Chickpeas in a food processor with water, lemon, salt, and jalapenos.
    Put your chickpeas, 1/8 cup water, lemon, salt, and jalapeno in a food processor or blender. Blend until most is chopped.
  • Add the garlic and garlic oil.
    Add the garlic and the oil from the foil. Blend until smooth.
  • Add the cilantro and blend.
    Now add the cilantro and blend until it is a pretty green color. Serve warm or cold with veggies for dipping or on bread.