Cilantro Jalapeño Hummus
Makes 2 cups
1 cup cooked/canned Chickpeas/Garbanzo Beans, rinsed and drained
1 tbsp Homemade Tahini
1/2 cup Cilantro, chopped-stems and all
1/4 cup Jalapeño Peppers, remove the seeds if you don’t want the extra kick
1 tsp Cumin
1 tsp Chopped Onion
1/2 tsp Sea Salt
1/2 cup Avocado Oil
–Add all of the ingredients to a food processor and blend until combined. You may need to scrape the sides to make sure that everything is incorporated properly.
If you’re using dried Garbanzo Beans— soak beans overnight in water. Rinse and drain. Place beans in the Instant Pot and barely cover them with homemade vegetable broth, water, or stock of choice. Cook on MANUAL for 25 mins. Let pot naturally release the pressure, about 35 minutes, or you can do a quick pressure release but it may cause your beans to shrivel.