Cilantro-Jalapeño Bean Dip
Cilantro-Jalapeño Bean Dip
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  • 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

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