Oh Trader Joe’s, how I miss thee. And what I miss the most is their Cilantro Jalapeño Hummus. Oh. My. Good. I bought a container every week, sometimes two, when I lived near one in Chicago. My roommate and I got a little hummus crazy with having a Whole Foods and a Trader Joe’s so close to us. I think between the two of us there were always three containers going in the fridge. It was a little absurd, and yet so tasty!
And after all that, I’m still a hummus lover. It’s really the perfect food in my opinion. Fibre, protein, a wide variety of flavours, plus, it’s so easy and much cheaper to make at home! And this recipe, I think, (it’s been about 5 years since I’ve had the Trader Joe’s version), is as close as I’m going to get to that taste I miss so much! Hummus is so versatile. I use it as a veggie dip, chip dip, pita dip, cracker dip, sandwich spread, wrap spread, and even as a salad dressing sometimes!
Making Hummus at home also gives you control over what’s going into your delicious dip. No preservatives, no chemicals to “stay fresh,” and you can choose organic ingredients to really make sure it’s full of goodness.
Cilantro is an amazing herb for detoxifying your body. The chemical compounds that make up cilantro actually bind to heavy metals found in the body (think mercury from fish) and then help to eliminate those heavy metals.
I already mentioned chickpeas are a good source of fibre and protein, but they can also provide a great energy boost because they’re high in iron. Iron helps transport oxygen from the lungs to the entire body and is a vital part of the enzyme system responsible for creating energy and metabolism. Chickpeas have also been shown to lower cholesterol, and are great for maintaining a stable blood sugar level to reduce cravings and control appetite.
Jalapeños are high in vitamin C, help boost your metabolism, and help fight sinus infections, making this dip the perfect hockey night/football Sunday dip during the winter! Buy a can of chickpeas and whip up this version, or create your own! It’s easier and tastier than you’d think! Let me know how it turns out!
| Cilantro Jalapeno Hummus | Print |
- ½ a jalapeno, seeded
- 2 cloves garlic, chopped
- 1 14 oz can chickpeas, drained and rinsed
- 1 cup cilantro leaves removed from stems
- ¼ cup olive oil
- juice of half a lemon
- hefty pinch of cracked pepper
- ½ tsp salt
- ¼ cup tahini
- Slice the jalapeño lengthwise and remove seeds, being careful not to touch them with your fingers.
- Roughly chop half the jalapeño and the garlic and add to the base of a food processor.
- Drain and rinse the chickpeas and add to food processor.
- Add the remaining ingredients and blend on high until smooth.
- Taste and add more salt, if necessary.
- Enjoy as a dip for veggies, tortilla chips, pita chips, or as a spread for sandwiches and wraps!
