Cilantro Jalapeno Hummus & Herbed Lebni

Yummmmmm. Delicious creamy hummus. My sister usually makes this hummus on a regular basis, but now that she has been back in school too, she's been super busy. Right as her schedule cleared up, she made this uber delicious hummus and lebni and I am thankful that I get to benefit from it. 

Delicious, stringy Halloumi.

Cilantro & Jalapeno Hummus

Yields: approximately 2 1/2 cups

adapted from Zov's Recipes and Memories from the Heart 

Printable Recipe

1 garlic clove

2 cups of canned garbanzo beans, drained

1/2 cup of fresh lemon juice

1/2 cup of tahini paste

1 1/2 tsp. salt

1 tsp. ground cumin

1/2 cup olive oil

1 - 2 jalapenos, roughly chopped (depending on how spicy you like it)

1 bunch of cilantro

Mince the garlic in a food processor. Add the garbanzo beans and lemon juice, blend until creamy, scraping the sides of the bowl occasionally. Blend in the tahini, cumin, and salt. With the machine running, stream in the olive oil and blend until creamy and combined. Add in the jalapenos and cilantro, blend until well minced and combined. Serve and enjoy!

Herbed Lebni/ Yogurt Cheese Spread

Yields: approximately 1 1/2 cups

adapted from Zov's Recipes and Memories from the Heart 

Printable Recipe

8 oz. yogurt cheese/ lebni

1 tbsn. dried mint

1 tsp. garlic powder

1/2 tsp. salt

3 tbsn. olive oil

Stir all of the ingredients in a medium bowl until well combined. Serve and enjoy!

How do I like to eat my hummus? I like to eat it with a big serving of herbed lebni on the side, topped with freshly chopped tomatoes, onions, and cilantro and of course with some toasted pita bread and stringed halloumi cheese. It really doesn't get any better than this.