First and foremost, I would like to document my progression on the running front. My legs felt crappy all week. So I cross-trained, taking yesterday off, knowing that with the weather being 60 degrees today I would definitely want to be running outside. I set out today aiming to do 8 miles (ended up doing 8.12 because of the way the bridges are arranged), with the intention of cutting out early if my knee hurt. But it was great, no pain at all! Note to self, sit on your ass all day the day before the half marathon. Final time was 1:08:45 with an average speed of 7.08 mph. It’s so weird that I can never run that fast on the treadmill without my knee hurting but when I hit the ground, which is supposed to be worse for your joints, I’m fine. If anyone has any insight on why this might be, I would love to hear it. I’m usually a pretty good hypothesizer but for this, I’m at a loss.

Anyways, earlier in the week, I had some (okay, a whole bunch) of cilantro left in the fridge that I forgot to have with my sweet potato enchiladas. Taking some inspiration from Sophia over at Burp and Slurp, I thought I would do the intelligent thing and turn it into a spread. It is no coincidence that my favorite Trader Joe’s hummus is the cilantro-jalapeno one, so I set about recreating it. Thus hummus was so yummy and made a TON, probably about 1 1/2 cups. Plus, since I already had tahini on hand, I’m sure it was much more cost-effective than buying it in the store. I never realized how easy making hummus would be, and I can’t wait to try out some new varieties. The hummus itself is vegan, although I enjoyed it on a sandwich with roast beef, which is decidedly NOT vegan. I couldn’t help it. I saw an episode of the Barefoot Contessa the other day in which she was making roast beef sandwiches, and was hypnotized.

I am going to submit this to Weekend Herb Blogging which is being hosted this week by Chriesi of Almond Corner. And for all of you out there who have the genetic inability to appreciate cilantro, I bet this would also be great with basil. In fact, I’ve never had basil hummus…maybe that is next on the list!

Cilantro-Jalapeno Hummus
Serves 8-ish

1 15-oz can chickpeas
1 jalapeno pepper
1 cup cilantro (I used a whole bunch, it may have been a cup. It may not have. I don’t care, do it to taste).
1/4 cup water
1 tbsp tahini
2 tbsp lime juie
3/4 tsp coriander
1/4 tsp cumin

Combine everything in a food processor and blend to desired consistency. Add salt to taste and cilantro to taste. Spread it all over any and everything you can get your hands on, this list can include but is not limited to: bread, rolls, pizza, pitas, pita chips, carrots, tomatoes, peppers, celery, pasta, crackers, etc.

What is your favorite flavor of hummus?

You are reading this post on Eats Well With Others at Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of Eats Well With Others. All rights reserved by Joanne Bruno.
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14 Responses to Cilantro-Jalapeno Hummus

  1. Kevin says:

    That hummus sounds really good!

  2. Donna-FFW says:

    The hummus looks wonderful. but I am amazed and impressed with your run time. Way to go, good for you..

  3. natalia says:

    Ciao ! i wish I was just a tiny part of how good you are at running !! Beautiful hummus !!

  4. ttfn300 says:

    love making my own hummus, i just forget to buy the beans 🙂 glad to hear the knee is better outside! i tend to run not on pavement outside (like next to the trail), so it definitely is easier on my joints than the treadmill.

  5. Reeni? says:

    What a delicious hummus! I have a favorite way to make it and haven’t done much experimenting with different flavors. I am so inspired. I start crying after two miles and just barely make it to three!

  6. Kristin says:

    Thankd for coming over to my blog. This looks delicious! I love homemade hummus, although I have not played with the flavors too much. I should try this!

  7. Natashya says:

    That is a very flavourful and refreshing hummus! Great use of leftover cilantro.

  8. Pam says:

    I adore cilantro and this sounds fantastic!!!!

  9. burpandslurp says:

    i’m not that much of a fan of hummus, but this hummus is GREEN and I LOVE that! and all that zesty addition of the cilantro and jalepano…I can definitely see myself piling it on!

  10. Joanne says:

    Kevin – Thanks for the comment! I will definitely be experimenting some more, and will probably try some of your combos.

    Donna – Thanks so much…that means a lot coming from a fellow recreational runner.

    natalia – Grazie!

    ttfn – I actually hate running on the trail (eep), it feels unstable to me and then I start to worry about spraining my ankle. But I’m just a worrier at heart. Thanks for the comment.

    Reeni – I used to cry after 5 minutes let alone two miles! It’s all about practice. I’m sure your hummus is delicious! Why fix something that’s not broken.

    Kristin – I’m all about experimentation, I want to taste everything!

    Natashya – Thanks! If there’s one thing you learn how to do in college, it’s use up leftovers.

    Pam – Cilantro lovers unite!

    burpandslurp – I didn’t used to be a fan either…it was a texture thing but now I love it. Green is SUCH a great color…it represents so many great foods.

  11. This sounds interesting – I’ll definitely try it out, though with green chiles rather than jalapenos. i recently tried hummus with rajma – kidney beans – and it turned out really well too.

  12. Joanne says:

    bird’s eye view – I’m sure green chiles would be awesome! Let me know how it turns out. I have never had kidney bean hummus…will have to try it.

  13. Trader Joe’s Cilantro Jalapeno hummus is one of my FAVORITES! I can’t wait to try this!

  14. Anonymous says:

    I came across this today at a swapmeet. Lol. Amazing. I can’t wait to make it, and I never knew trader joes had it. Lol. Thanks for the recipe 🙂

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