Cilantro & Jalapeno Hummus

• 2 bunches Fresh Cilantro, Approximately 4-5 Loosely Packed Cups (more To Garnish)
• 1 whole Jalapeno Peppers, Roughly Chopped (depending On Your Heat Preference)
• 4 Tablespoons Lemon Juice
• 3 Tablespoons Extra Virgin Olive Oil (more To Garnish)
• 13 cups Tahini
• 4 cloves Garlic, Smashed
• 1 can (15 Oz. Size) Garbanzo Beans, Drained With Juices Reserved
• 4 Tablespoons Liquid From The Garbanzo Beans, Or As Needed
• 1 teaspoon Kosher Salt
• 1/4 teaspoons Black Pepper
• 1/4 teaspoons Paprika (more To Garnish)

1. Add the cilantro, jalapeno peppers, lemon juice, olive oil and tahini into the bowl of a food processor.
2. Pulse until the items have broken down.
3. Add in the garlic cloves, garbanzo beans, 2 tablespoons of the reserved garbanzo beans juices, kosher salt, black pepper, and paprika.
4. Blend until the hummus is smooth but still thick.
5. If needed, add in the remaining garbanzo bean juices until you reach the desired consistency.
6. Taste and add additional kosher salt if needed.
7. Plate the hummus and garnish with a drizzle of additional olive oil, sprinkle of paprika, and chopped cilantro.
8. Serve as a spread or as a dip.

fresh cilantro, peppers, lemon juice, olive oil, tahini, garlic, garbanzo beans, liquid, kosher salt, black pepper, paprika

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cilantro-jalapec3b1o-hummus/ (may not work)