• 2 cans chickpeas (15 ounces each)
• 1/2 cup cilantro (2 handfuls)
• 1 jalapeño pepper, coarsely chopped
• Zest and juice of 1 lemon
• 1 clove garlic
• 2 tablespoons sherry vinegar
• 1/4-1/2 cup extra virgin olive oil (EVOO)
• Salt and pepper

Pulse all the ingredients in a food processor until a smooth paste forms; transfer to a bowl. Serve with your favorite dippers, such as grilled pizza dough, pita chips, cucumbers, carrots, red peppers or tortilla chips.


To turn into a creamier hummus, add 1/4 cup tahini paste.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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