Jalapeno Cilantro Hummus

The ribs and seeds of jalapenos is where the heat is. By leaving intact or removing the ribs and seeds, you can control the heat of this dish.

Nutrition Facts

Serving Size: 1/6 of hummus, ½ cup vegetables, 4 pita pieces

  • Calories 240
  • Carbohydrate 33 g
  • Protein 9 g
  • Fat 10.0 g
  • Saturated Fat 1.3 g
  • Sugar 4 g
  • Dietary Fiber 7 g
  • Cholesterol 0 mg
  • Sodium 265 mg
  • Potassium 405 mg

This Recipe Serves 6


Hummus Ingredients:
¼ cup fresh cilantro
1 jalapeno pepper, seeds and ribs removed to taste
1 clove garlic
1 tablespoon lemon juice
¼ cup water or vegetable stock
¼ cup tahini
1 tablespoon olive oil
1 14-oz. can chickpeas, rinsed and drained
½  teaspoon salt (optional)
½ teaspoon ground black pepper

For Dipping:
3 whole wheat pita, cut into 8ths
Cooking Spray
1 cup carrot sticks
1 cup celery sticks
1 cup broccoli florets


  1. Preheat oven to 375 degrees F. Coat a baking sheet with cooking spray. Arrange pita chips in a single layer on the baking sheet. Spray the tops of the pita chips and bake for 15 minutes or until crisp.
  2. Add all hummus ingredients (from cilantro to ground black pepper) to a food processor or blender and blend until smooth.
  3. Arrange the hummus on a platter with cut up vegetables and pita chips.

MAKE IT GLUTEN-FREE: Omit the pita chips and this recipe can be gluten-free.

Photo: Jalapeno Cilantro Hummus. PNC Photography: Photographer: Peter Papoulakos

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