Jalapeño Cilantro Hummus, serves 8Samantha Rowland, foodie blogger: "I personally love to serve this jalapeño cilantro hummus with sliced vegetables and plantain chips! It's packed full of vegetables, healthy fats and my personal favorite, it's got a little kick from the jalapeños! Unlike traditional hummus that is made with chickpeas, I made this jalapeño cilantro hummus with artichoke hearts, making it lower in carbs, paleo and Whole30 friendly."
· 2 cans artichoke hearts in water
· 1/2 cup cilantro leaves
· 2 tbsp lime juice
· 1 tsp salt
· 1 tbsp garlic olive oil
· 1/4 cup pumpkin seeds
· 1 can Rio Luna Organic Diced Jalapeños
· 2 tbsp red onion
· 1/4 cup chopped tomatoes
Drain the water and rinse the artichoke hearts. Add the artichokes to the food processor. Add the cilantro leaves, lime juice, salt, garlic olive oil, pumpkin seeds and three tbsp of the diced jalapeños to the artichoke hearts. Process the artichokes in the food processor on high until smooth. You may need to stop the food processor and scrape down the edges once or twice to make sure everything is smooth. After the artichoke mixture is smooth, add it to a bowl. Top the jalapeño cilantro hummus with the remaining diced jalapeños, red onion, chopped tomatoes and serve with vegetables or your favorite chips.
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