Jalapeño Cilantro Hummus
This jalapeño cilantro hummus is the perfect appetizer or weekday snack! This hummus is low in carbs, vegan, grain free, paleo, and Whole30 friendly! This hummus is made with artichoke hearts, not chickpeas and is a great way to get in more vegetables into your day,
Prep Time2 mins
Total Time2 mins
Servings: 8 servings
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 3 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.
Calories: 74kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Sodium: 990mg | Potassium: 83mg | Fiber: 2g | Sugar: 2g | Vitamin A: 9.9% | Vitamin C: 5.8% | Calcium: 0.8% | Iron: 4%