Cilantro Jalapeño Hummus
My name is Brook and I am a hummusaholic.. It is literally the best thing to eat with veggies, or a spoon. It is a source of fibre, protein, vitamin C, healthy fats and since it is a dip, you get loads of veggies just by having to scoop it on something. I have been craving limes, lemons and fresh herbs this spring as my body transitions from warm grounding foods to light airy foods. Spring is all about cleansing and raw vegetables, bitter greens and sour citrus are perfect right now. Spicy chiles, garlic and lemon will stimulate your liver to get things moving again from those long cold nights sitting on the couch waiting for the sun to come out. Cilantro is also great for detoxing heavy metals that may be lingering in your body and weighing you down.
This is a great dip to bring to a BBQ with veggies or in a spread with homemade pico de gallo and guacamole. Pair those with some sprouted corn tortillas and it’s a Mexican fiesta in your mouth!
Cilantro Jalapeño Hummus
Ingredients:
3 cups chickpeas - cooked
½ jalapeño
¼ purple onion
1 cup cilantro - leaves and stems
1 lemon - juiced
1 lime- juiced
2 cloves garlic
2 tsp cumin - ground
1 tsp salt, or more to taste
⅓ cup olive oil
¼ cup water or juice from fermented vegetables - if need to smooth hummus
Directions:
Place all ingredients in a food processor and blend
Add oil and water if needed to blend for about a minute (until smooth)
Serve right away or store in fridge for 5 days
