Jalapeño Hummus
Author: inspired by True Food... and friends
  • 1 (15½ ounce) can garbanzo beans, rinsed and drained
  • 1 (15½ ounce) can cannellini beans, rinsed and drained
  • 2 large garlic cloves, mashed
  • 1-2 jalapeño peppers, seeded and coarsely chopped
  • 2½ Tbs tahini
  • ¼ cup freshly squeezed lemon juice
  • juice of 1 lime
  • 1 tsp agave nectar (or honey)
  • ¼ cup coarsely chopped fresh cilantro, plus more for garnish
  • 1½ tsp ground cumin
  • pinch of cayenne pepper
  • ½ tsp salt
  • (optional) ⅓ cup extra-virgin olive oil, plus extra for garnish
  • thinly sliced radishes
  • roasted chickpeas
  1. Place beans and all ingredients through salt in food processor and blend until smooth. If using oil, add it slowly and blend until smooth. Transfer to serving dish and garnish.
Some hummus fans wouldn't think of making this without the oil. In an attempt to cut back a bit on fat and calories, I don't add it, except to garnish.

This recipe makes 4 cups, and it freezes well.
Recipe by Raisin & Fig at https://www.raisinandfig.com/jalapeno-hummus/