A few years ago, he and I had a terrible fight….
Trader Joe and I–that is.
What can I say?
He broke my heart — the day he stopped carrying their Cilantro & Jalapeño Hummus. Herby, a bit spicy, rich and creamy. I L-O-V-E-D it and would slather it over just about everything.
Then one day when I came in to grab a tub, it was gone. Sure, T.J. offered a three layered hummus that claimed it had my beloved Cilantro & Jalapeño Hummus inside. But once you opened the container, it barely had a dollop of the green goodness in it.
What’s a girl to do?
It was then time to take matters into my own hands and make my own version so that I could have my fill of whenever I wanted.
I threw a little bit of this and A LOT of that into the food processor and within a couple of minutes, I had something amazing that I dare say, love even more than the original.
Just like the original, it’s delicious over breads, to dip all kinds of goodies in, and to use as a sauce.
So T.J., I forgive you for cutting off my hummus supply and still love you for everything else you fill my kitchen with. And let’s face it, who cannot adore that you have your staff wearing Aloha gear?
Side note: T.J. is now carrying a version of Cilantro & Jalapeño Hummus but trust me when I say this–it’s not the same. I don’t know how they altered the recipe but it’s missing some of the old KA-POW the old hummus did.
Cilantro & Jalapeño Hummus
1- 2 bunches fresh cilantro, approximately 4-5 loosely packed cups (more to garnish)
1-2 jalapeño peppers, roughly chopped (depending on your heat preference)
4 tablespoons lemon juice
3 tablespoons extra virgin olive oil (more to garnish)
1/3 cup tahini
4 garlic cloves
1 can garbanzo beans (15 ounces), drained with juices reserved
2-4 tablespoons juices from the garbanzo beans
1 teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon paprika (more to garnish)
Add the cilantro, jalapeñopeppers, lemon juice, olive oil and tahini into the bowl of a food processor. Pulse until the items have broken down.
Add in the garlic cloves, garbanzo beans, 2 tablespoons of the reserved garbanzo beans juices, kosher salt, black pepper, and paprika. Blend until the hummus is smooth but still thick. If needed, add in the remaining garbanzo bean juices until you reach the desired consistency. Taste and add additional kosher salt if needed.
Plate the hummus and garnish with a drizzle of additional olive oil, sprinkle of paprika, and chopped cilantro. Serve as a spread or as a dip.