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.
Serving Size: 1/6 of hummus, ½ cup vegetables, 4 pita pieces
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
3 whole wheat pita, cut into 8ths
1 cup carrot sticks
1 cup celery sticks
1 cup broccoli florets
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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