Jalapeño Cilantro Hummus with Cheese Crisps

Chickpeas, jalapeño slices, garlic, cilantro, and fresh lemon and lime juice combine to create a delicious seasonal hummus.

Jalapeño Cilantro Hummus with Cheese Crisps
 
Makes 2 cups
Ingredients
  • 1 (19-ounce) can chickpeas, rinsed and drained
  • ½ to 1 jalapeño, sliced
  • 2 cloves garlic
  • ½ cup fresh cilantro leaves
  • ¼ cup water
  • 3 tablespoons tahini paste
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lime
  • 1 tablespoon fresh lime juice
  • ½ teaspoon ground cumin
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • Cheese Crisps (recipe follows)
Instructions
  1. In the work bowl of a food processor, place chickpeas, jalapeño, garlic, cilantro, ¼ cup water, tahini paste, oil, lemon juice, lime zest and juice, cumin, salt, and pepper; process until smooth. Serve with Cheese Crisps. Refrigerate in an airtight container for up to 1 week.

Cheese Crisps
 
Ingredients
  • 1½ cups packed shredded Asiago cheese
  • ½ cup packed shredded Gruyère cheese
  • ½ cup pepitas (pumpkin seeds)
  • ¼ cup cooked quinoa
  • 1½ tablespoons chia seeds
  • 1½ tablespoons flaxseeds
  • ¼ teaspoon olive oil
Instructions
  1. Preheat oven to 400°. Line a baking sheet with wax paper.
  2. In a medium bowl, toss together all ingredients. Using a 2-tablespoon scoop, scoop cheese mixture and shape into rounds. Place 2 inches apart on prepared pan.
  3. Bake until almost golden in center, 15 to 20 minutes. Let cool completely. Store in an airtight container for up to 1 week.

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