Saturday, October 15

Jalapeno & Cilantro Hummus and Pita Chips

I love hummus - especially spicy hummus.  I think I make pretty dang good hummus too - and in these parts, some might even say my hummus could compete with Humble Hummus - you know, that guy who's at the Farmer's Market every Saturday...  All I know is that mine is super easy to make and impresses the hell out of my husband, so here's the recipe:

Jalapeno & Cilantro Hummus
1 can chickpeas, drained and rinsed in cold water
juice of half large lemon
3 cloves garlic
salt & pepper to taste
1/2 tsp cumin
1/2 large jalapeno pepper (a big fat red one, not the green one)
2 tbsp olive oil
1/2 cup cilantro, coarsely chopped

After washing the chickpeas, put into your food processor with the lemon juice, garlic, jalapeno, cumin, salt & pepper.  Pulse until the mixture is coarsely ground. 

Add the olive oil and then chop till the mixture is almost smooth.  Add the cilantro and keep chopping.

That's it - you're done!  Serve with some home-made pita chips and you've got a party!

Home-made Pita Chips
2-3 large pitas, cut into little chip sized triangles
2 tbsp olive oil
1 tbsp Hy's Seasoning Salt

Preheat oven to 400 degrees.  Chuck all of your pita triangles into a large plastic bag (maybe the bag that the pitas originally came in?).  Dump in the olive oil and shake the bag so that all the chips get coated. 

Add the salt and continue shaking so that everything is coated.  (sometimes I add a few finely minced cloves of garlic here, just depends on what I'm serving it with and if I'm worried any vampires are going to be on the prowl). 

Spread the coated chips onto a cookie sheet and bake for about 5 minutes, flip, then bake for another 5 minutes or until nice and crispy.  Let cool completely and then store in an airtight container.  Serve with the hummus :)


  1. Yummy, I love hummus and this spicy one is right on target.

  2. Yum! I am becoming a huge fan of homemade flavored hummuses. Can't wait to try this one! If you want a really smooth consistency, I have found that tahini (in place of olive oil) really does the trick.
    Thanks for the great recipe!