Try this Jalapeño Hummus Dip recipe, or contribute your own.
- Carbohydrate 5.75887667260469 g
- Cholesterol 0 mg
- Fat 0.0567433333755873 g
- Fiber 0.654166669997992 g
- Protein 0.469075000143586 g
- Saturated Fat 0.00687333333791962 g
- Serving Size 1 1 recipe (92g)
- Sodium 1.89733333430027 mg
- Sugar 5.1047100026067 g
- Trans Fat 0.0233333333533802 g
- Calories 18 calories
Step-by-step
- Combine the chick peas, garlic, jalapeños, olive oil, lime juice, and salt in your food processor.
- Process until well blended and a smooth consistency. Add more lime juice if needed.
- Stir in the cilantro and green onions.
- Serve with chips, pita bread, or fresh vegetables. Enjoy!
Garlic drives the aromatic foundation of this dip, supplying pungent allicin compounds that mellow when emulsified thoroughly with oil and acid. When raw cloves meet the spinning blade of a food processor alongside drained legumes, mechanical shearing breaks down cell walls to release starches while distributing the volatile oils evenly throughout the paste. For optimal emulsification, stream the olive oil in slowly through the feed tube while the machine runs continuously at high speed.
Processing chickpea dips requires careful management of moisture content because drained canned beans vary significantly in residual water weight. Should the mixture stall against the blades or appear too thick, incorporate extra lime juice in one-teaspoon increments until the motor spins freely and the spread achieves a velvety, uniform texture that holds soft peaks when spooned. Raw jalapeños contribute capsicum heat that intensifies after resting in the refrigerator for two hours, so reducing the pepper quantity or removing the white ribs entirely will help control the final spice level for sensitive palates.
Freezing this spread is generally discouraged because the delicate emulsion formed by olive oil and chickpea starch breaks down during thawing, resulting in an unappealingly watery and grainy separation. Instead, store leftovers in an airtight glass container in the refrigerator for up to four days, pressing a sheet of plastic wrap directly onto the surface to prevent oxidation and discoloration.
