A Hummus recipe without Tahini that is healthy, quick and easy with a kick from jalapeno, cilantro and lime! A new twist on your favorite classic hummus.
I have something really exciting to tell you.
You know how on last last Monday when we talked about this Artichoke Pasta Salad, I mentioned to you guys about the universe conspiring against me in my quest to watch “Free Birds?”
No, I didn’t get to watch it. Sidenote: I tried to make my family watch it when I was home last week…..that didn’t fly.
I really am doomed to life lacking in time travelling turkeys. I cry.
How-ev-er, this weekend we watched “Cloudy With a Chance of Meatballs 2” You guys. This move. Is. So. Good. I have completely gotten oven my sadness of the “Free Birds” lack-age.
Have you seen it? If you like cartoons, you are going to LOVE It. I mean, there is animals made of food. How can that be bad?
It just can’t.
Also, it has the most adorable little talking strawberry EVER. It has little arms and legs and makes adorable little noises and runs around on aforementioned little legs. I die.
I’m working on getting Mr. FFF’s approval to adopt my own pet strawberry. I’ll keep you posted on that.
And how does that relate to Jalapeno Lime Hummus you ask?
It doesn’t. It was just so cute that I had to tell you about it. That’s all.
So, hummus. How do you guys feel about it? Do you like it? If yes, what do you like to eat it on?
My vessel of choice – my finger.
Carrot sticks work too though. Ya know, when I’m feeling civilized.
This is probably the easiest hummus ya’ll will ever make. It also isn’t the most traditional as it doesn’t include tahini. How-ev-er I could only find a jar of tahini the size of my face at the grocery store…and that stuff ain’t cheap. Soo……I decided to be
cheap budget friendly and go without because this girl can’t justify selling my first born for 1 tbsp of tahini. You understand.
You know what though? You totally do not need that traditional stuff, so save yo’self the hassle and go without.
Besides, the hassle you save is totally made up for by the huge hassle that de-skinning chickpeas is. I know, you hate me for making you do it but DON’T SKIP THAT STEP! De-skinning the chickpeas makes your hummus so creamy, dreamy smooth that you could ALMOST curl up in it and use it as a spicy little sleeping bag.
Did I mention how easy this is? It’s like hey-I-want-hummus-right-NOW-and-oh-look-it’s-so-fast-that-I-can-make-it-right-NOW kind of easy. You like it. I like it. Everyone’s faces look like this:
Final thought: I know you’re judging my tiny little fail of a chip in that picture buttttt that’s what happens when you don’t check if your husband has eaten all the chips before you take yo’ pictures.
Not that I’m bitter or anything.
Now, stop judging and start eating.
- 1 15 oz Can chickpeas, drained and deskinned *
- 2 Tbsp Cilantro, roughly chopped
- 2 Cloves of garlic, peeled
- 1 Tbsp Jalapeno, roughly chopped (about ½ a jalapeno)
- ½ Tbsp Fresh lemon juice
- 1 Tbsp Fresh lime juice
- Pinch of Salt and Pepper
- 1½ Tbsp Olive oil
- 1 Tbsp Water
- Place all ingredients, up to the olive oil and water in a food processor and blend until smooth.
- With the machine running, stream in the Olive oil and water and continue processing until super creamy and smooth.
- Spread on ALL THE THINGS.
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