Avocado-Jalapeno Hummus with Lime and Cilantro



Okay. So a couple things. One is that this is incredibly delicious. It's also easy to make. Right now it is a toss up between this hummus and roasted beet hummus as my favorite, but honestly I'm leaning towards this one. This is also the only hummus where I use a blender and a food processor; I blend the herbs and jalapeno before adding it to the food processor. It could all be done in the food processor but would not have the silky smooth texture I was seeking. 

As an aside, I garnished this with caramelized onion and sweet potato (which was done simply by sauteing them in olive oil) but you can garnish it with whatever suits you...marinated and grilled seafood of chicken would be delicious for example, and for vegans so would crispy tofu.

Anyhow, the recipe is below. Try it, you won't be sorry. 

Avocado-Jalapeno Hummus with Lime and Cilantro

Makes about 6 cups

1 cup dried chickpeas
2 teaspoons baking soda, divided
1 bunch flat leaf parsley, washed and large stems removed
1 bunch cilantro, washed and large stems removed
½ bunch green onions, washed and sliced thin.
4 jalapeno, seeds and stems removed
3 cloves garlic
½ cup lime juice
1 teaspoon kosher salt
1 teaspoon ground cumin
2 ripe avocados, skins and pit removed
1 cup tahini

Place the chickpeas and 1 teaspoon baking soda in a bowl and cover them with at least 2 inces of cold water. Cover the bowl and allow to rest at room temperature for 8-12 hours; the chickpeas will double in size.

Drain and the soaked chickpeas, transfer them to a pot along with the remaining 1 teaspoon of baking soda, and cover them with cold water by at least 2”. Bring the pot to a boil, skim and discard any foam that surfaces, then lower the eat to a slow simmer. Cook the chickpeas for 45-60 minutes, or until very soft and falling apart.

Drain the chickpeas then return them to the pot and cover them with cold water. Using your hand, gently fold the chickpeas to release their skins, then pour off the water and skins that have surfaced while holding back the chickpeas. Repeat this process two more times to remove most of the skins, then drain the chickpeas and set aside.

In a blender, combine the parsley, cilantro, green onion, jalapeno, garlic, lime juice, salt, and cumin. Process these ingredients until very smooth. Transfer this puree to the bowl of a food processor along with the avocado, tahini, and cooked chickpeas. Process on high until very smooth. If it becomes too thick, add a small amount of water or lime juice; check the seasoning for your liking. Transfer to a platter or suitable container for storage.