I got inspired to make this the other day after having dinner at Panera Bread. My husband ordered their Mediterranean Veggie Sandwich, which had a cilantro jalapeño hummus on it in place of a standard sandwich dressing. I tried a bit of it, and it was one of the most delicious sandwiches that I have had.
I decided to try to come up with my own version of the sandwich at home. I thought about just buying a store-bought cilantro jalapeno hummus, but decided to try and make my own. Making your own means you can adjust the ingredients to suit your own taste. I know that it is traditional to use tahini in hummus, but it’s not something I keep on hand. Plus, I think that it taste just as good without it. I am not claiming that my version taste just like Panera Bread’s hummus, but it is quite tasty.
Lately, I’ve been making this just about every week as a dip for raw veggies. It’s one of our favorite healthy snacks before we go for a walk or bike ride. Whether you use it as a sandwich spread or a dip, it’s totally delicious!
- 1 (15 oz.) can of garbanzo beans, drained and rinsed
- 1/4 Cup red onion , chopped
- 1 medium jalapeno – ribbed , seeded, and chopped ( leave seeds if you want more heat)
- 1 clove garlic , peeled and chopped
- 1/2 Cup fresh cilantro leaves
- 1/2 Teaspoon ground cumin
- juice of half a large lime ( whole lime if it’s small)
- 3 Tablespoon extra virgin olive oil
- salt to taste
- splash of water ( about 1 tbsp.)
Place the garbanzo beans in the food processor, and pulse a few seconds to break up the beans. Scrape down the sides of the food processor as needed. Add the red onions, garlic, and jalapenos- pulse a few seconds more. Add the lime juice, olive oil, cumin, cilantro, splash of water, and salt. Process until smooth and creamy, scraping down the sides of the food processor as needed.
Pictures updated August 8, 2017