Sunday, February 19, 2012

Cilantro Jalapeño Hummus

So there a restaurant around here called Pita Jungle. If you're in Arizona or California, go look up your closest one and go eat. You can send me a thank you note later.

I know there are people among us who are not fortunate enough to have been blessed w/ the genes required to taste cilantro properly (seriously its genetic). In case you're wondering, you know you can taste it properly if it tastes like a party in our mouth. And well Pita Jungle has this AMAZING hummus. Probably my hands down favorite I've ever had. Its a Cilantro Jalapeño hummus thats not spicy at all but tastes AMAZING. Seriously I can eat that stuff with a SPOON.

And I've been craving some of that hummus for a week now but I'm currently too broke to go get a fix (or two... or three... or four.... or...). So I started googling and I found recipes here, here, here and here that all claimed to approximate the crack hummus I'm seeking. There were some minor variations, so I wrote down the gist of it on a note pad and went and started experimenting w/ my food processor.

My biggest goal was that I wanted that taste, but I know that hummus can vary widely in fat so I was trying to keep the fat content down (b/c some of those recipes have A LOT) b/c I'm doing Weight Watchers. Well folks - I have succeeded!!! (I apologize for the blah picture but I just couldn't WAIT to share!).

Cilantro Jalapeño Hummus

2 cans of garbanzo beans (15 oz size) - drained (and I saved the juice from the bean can)
2 cloves of garlic, minced
1/2 tsp kosher salt (I'm sure you can use regular salt but thats what I always cook w/)
1 jalapeño cored, seeded and minced (if you want it spicy leave the seeds, if you want flavor and no spice ditch 'em)
2 limes, juiced
1/2 c of cilantro, chopped (you can do less if you're not a big cilantro fan)
2 T EVOO (extra virgin olive oil - I gave in and added some to smooth out the texture and make it creamy)
1/4 -1/2 tsp Cumin
Pinch of Cayenne Pepper (optional)

Basically, add everything listed to your food processor and hit frappe. I then thinned it down to the desired consistency using my bean juice I saved from the can. I probably used a good half a cup or so. I did this instead of adding water b/c I was afraid it would water down my amazing flavor and using that much olive oil would add a TON of fat.

I also ditched the traditional tahini, partially b/c I'm out, but also cuz that stuff is WAY high in points.

Oh the taste verdict: AWESOME (at least I think so) and if you're doing Weight Watchers its only ONE, thats right, ONE Points Plus per 2 TBSP serving, or only 5 PP for a whole half cup!! Sweet!


  1. Crack Hummus is right! :) I'm from Utah, and we don't have a pita jungle. Everytime I'm in PHX, i eat there everyday! :) Thanks for the recipe