This creamy and flavourful Cilantro Jalapeno Hummus Without Tahini is super- easy and healthy! It’s definitely going to be your favourite. Learn how to make this simple hummus from scratch and to cook the chickpeas to perfection using the Instant Pot.
Cilantro Jalapeno Hummus Without Tahini
I am in general a fan of Mediterranean cuisine and Hummus is one of my favourite dip options. Hummus is typically made by blending cooked chickpeas, tahini, olive oil, lemon juice and garlic in a food processor. This version of Cilantro Jalapeno Hummus is made without Tahini. It is also super easy to put together and incredibly yummy!
Years ago, I always picked Hummus off the shelves of stores. Once I realized homemade hummus is this simple and quick to prepare, I haven’t looked back. With zero preservatives and the addition of fresh ingredients, nothing can beat the flavours and taste of homemade hummus. Cooking chickpeas in the Instant Pot is an added advantage to this Hummus.
Hummus without tahini does taste a little different than the authentic ones with tahini. But, it tastes absolutely good! So, if you don’t have tahini in hand, it shouldn’t stop you from making hummus from scratch.
This delicious is delicious, versatile, packed with goodness & nutrients and also has a number of health benefits. The kick of the jalapenos adds extra flavour and kick to this hummus recipe. Hummus pairs so well with pita bread, falafels, nachos or even with wraps and vegetables.
Why do I love this Hummus
Super easy to prepare with simple ingredients. Once chickpeas is cooked, it takes just 5 minutes to put together
So much better than store bought hummus! No preservatives and made using fresh ingredients
Vegan & Gluten Free
Instant Pot makes the job easier by cooking the chickpeas to perfection
A healthy dip that is enjoyed by everyone
Nutritious and Packed with Protein
Easy to add to your diet
Ingredients Used
Chickpeas – The main ingredient for this Hummus. Chickpeas cooked in the Instant Pot are made to a fine paste with the rest of the ingredients.
Cilantro – Gives a lovely flavour and colour to this hummus.
Jalapeno – For the spice and kick in taste.
Lemon Juice – Fresh Lemon Juice balances the taste
Garlic Cloves – Must add. Garlic cloves give a great taste and flavour.
Olive Oil – Makes the hummus rich and helps in giving a nice taste & texture.
Cumin Powder & Salt
How to make this Cilantro Jalapeno Hummus
- Wash the chickpeas and soak them in enough water for 8 hours or overnight.
- Once soaking is done, drain the water. Add 2 cups of fresh water. Cook the chickpeas in your Instant Pot on Bean/Chili mode. Allow the pressure to release naturally and cool to room temperature.
- Next, add all ingredients to the food processor. Add water little by little ( 1 tbsp at a time ) and make a smooth paste.
- Taste and adjust salt as needed.
- Serve as a side!
- Store it in the refrigerator for up to a week.
Tips to make the Best Hummus
- I generally use only dried chickpeas and do not prefer using canned chickpeas. Soak the chickpeas in enough water overnight and cook them in your Instant Pot or Stovetop pressure cooker. It is so easy and hardly takes any effort.
- Cook the chickpeas really well until it gets perfectly mashed. Only then the hummus will turn out good. This is where the Instant Pot helps. It cooks the chickpeas so well.
- I generally do not peel the skin of the chickpeas while grinding it. To get smooth and perfect hummus without peeling the skin of the chickpeas, just grind it for a little more time by adding enough water. That is enough.
- Use good quality Olive Oil for the best flavour and taste.
- Add jalapeno according to your taste. Obviously, this is where all this spice comes from. So, I prefer adding them with their seeds. For a spicier hummus, add more jalapeno according to your preference.
Serving Suggestion
Serve this easy Cilantro Jalapeno Hummus with Pita Bread, Steamed Vegetables, Falafel, Nachos, Wraps or even Sandwiches! Tastes too good.
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Cilantro Jalapeno Hummus without Tahini
Ingredients
- 1 cup Dried White Chickpeas
- 1 cup Cilantro
- 2 Jalapeno
- 2 cloves Garlic
- Salt as needed
- 2 tbsp Olive Oil
- 1/2 tsp Cumin Powder
- 2 tbsp Lemon Juice
- 3 tbsp Water or as needed
Instructions
- Wash the chickpeas and soak them in enough water for 8 hours or overnight.
- Once soaking is done, drain the water. Add chickpeas to the inner pot of the Instant Pot. Add 2 cups of fresh water. Close the lid and keep the knob to sealing position. Cook the chickpeas in your Instant Pot on Bean/Chili mode. It automatically sets for 30 minutes.
- Allow the pressure to release naturally and cool the chickpeas to room temperature.
- You can drain the remaining water after the chickpeas is cooked and use the same water to make the hummus.
- Next, add all ingredients along with the cooked chickpeas to the food processor. Add water little by little ( 1 tbsp at a time ) and make a smooth paste. Taste and adjust salt as needed.
- Serve as a side for Pita Bread, Steamed Vegetables, Falafel, Nachos, Wraps or even Sandwiches. Store it in the refrigerator for up to a week.