Jalapeno Cilantro Hummus

Ingredients

  • 7 - tbsp, Garlic, raw

  • 1/4 - cup , Kosher Salt

  • 3 - tbsp , Spice, Cumin, Ground

  • 12 - cup, Chickpeas (garbanzo beans, bengal gram), mature seeds, canned Rinse and Drained

  • 1/2 - cup, Coriander (cilantro) leaves, raw

  • 3 - pepper, Peppers, jalapeno, raw Seeded

  • 4 - Cup, Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)

  • 2/3 - cup, Lime juice, raw

  • 11 - oz , Sour Cream, Crowley

Method

  1. If your food processor is not large enough to process the entire recipe, split it up into several small batches.
  1. Add the whole peeled garlic, kosher salt, cumin, chickpeas, cilantro leaves and whole jalapenos to the food processor and pulse several times to start the puree.
  1. Slowly add in the oil gradually as the processor is spinning to completely puree smooth.
  1. Stop the processor and add in the lime juice and sour cream, using a rubber spatula, scrape down the sides of the processor and process again until completely smooth.
  1. If working in small batches, after each batch is complete, combine the smooth processed hummus into a bowl and mix together until homogenous.