Jalapeno Cilantro Hummus
- 16 oz dried chickpeas OR 2 - 15 oz cans cooked garbanzo beans one can drained
- 1 bottle Kelchner’s Jalapeno Cilantro Lime
- Lemon juice & olive oil, optional
- garnish with sumac, cilantro or jalapeno slices, optional
Soak the garbanzo beans overnight in water without any salt. The water should be covering them by at least 2 inches, this will be absorbed. Add more water to the bowl if needed. OR you can use 2 cups canned garbanzo beans instead. Drain and cook the pre-soaked garbanzo beans in a pot with 1 inch of water covering. Bring to a boil and cook for 90 minutes, or until they are soft. Drain and set aside.
In a food processor, blend Kelchner’s Jalapeno Cilantro Lime and 3 cups cooked garbanzo beans (OR 2 cans cooked, one drained) and continue to blend until this is a smooth paste. Save remaining cooked garbanzo beans for other use. If it gets too thick add more lemon or olive oil to thin. Serve with soft or toasted pita bread chips. Garnish hummus with a drizzle olive oil, sumac, cilantro, or jalapenos if desired.