Happy snowy day from DC! It is coming down like crazy here and mostly everyone I know is working at home. It’s a nice surprise in March since we have had barely any snow this year here. Although after this, I will be ready for spring!
Speaking of spring, I have a few spring races I am training for at the moment: the Rock ‘n’ Roll USA Half Marathon, the same race I did last year, and the Cherry Blossom 10 Miler. The half is in a little under two weeks. Eek! Training has been going relatively well, but my IT band has really been acting up. Ever since the Savannah Half Marathon, it has been bothering me every so often with longer runs. I’ve been foam rolling, stretching, and strengthening pretty regularly, but I’m worried it’s going to get killed during the race! After my 9 mile training run last weekend, it was really painful for the next two days; today it finally feels somewhat normal. I’m really excited for the 10 miler, so hopefully things will only get better with more strengthening/stretching/rolling.
So, today, as a yummy snack while being stuck inside, I have a creamy, spicy treat for myself: cilantro, lime, and jalapeno hummus! This makes a great amount to share, so if anyone wants to come over and watch repeats of Game of Thrones with me, come on over!
The first time I made the plain version of this (explained below), and it was just insane. So good, so easy, and probably one of the best hummuses [is that a word?] I have ever had. I decided to mix up the flavors this time since I had some cilantro on hand (and I can never seem to use up the whole bunch). I hope you like it as much as I did!
Cilantro Lime and Jalapeno Hummus
- 1 15 oz can garbanzo beans
- 1/2 cup tahini
- juice of one lemon
- juice of one lime
- 2 cloves garlic
- 1 jalapeño, sliced
- 1/2 cup cilantro, roughly chopped
- water (to be added 1 tbsp at a time)
- salt and pepper to taste
- olive oil for garnish
First off, shell the garbanzo beans. Yes, the canned ones. They have those silly little skins on them, so if you just pinch a bean between your fingers, the skins should come right off. This makes sure the hummus is nice and creamy!
After shelling, throw those babies in a food processor and let er rip for a minute or too, scraping down the sides now and then to make sure everything gets smooth. It should end up nice and powdery.
Add the tahini, lemon and lime juice, garlic, jalapeño, and cilantro and pulse together until smooth. Add water 1 tbsp at at time until the hummus reaches your desired consistency, and add salt and pepper to taste. Pour into a bowl, drizzle a little olive oil on top and dig in with some hot pita bread!
Plain Variation: If cilantro, lime, and jalapeño aren’t your thing, leave those out and the plain hummus is just as ridiculous.
inspired by smitten kitchenPin It