Who loves a good, creamy spread that can be used as a dip, on a sandwich or even warmed up with pasta or rice? Um, everyone? I also love cilantro and jalapeno, so I figured why not combine all of the above to make a delicious spread?
This dip is wonderful because it’s made from healthy, plant foods and it’s also incredibly satisfying and flavorful. I enjoyed it with some gluten free crackers and sliced cucumbers. It would also be amazing on a sandwich in place of mayo for a healthier alternative.
Also, because there are some people on team boo cilantro, I wanted to add that you can leave out the cilantro and jalapenos and change up the flavor profile. The base itself is a delicious garlic spread that an easily be customized. I recommend trying roasted red peppers, olives, sun dried tomatoes, or basil. So many combinations to try!
If you try this recipe make sure to tag me on Instagram so that I can see! Also, let me know if you try out any of the variations. I’d love to see how you’re enjoying the spread!
A delicious, creamy spread that can be used as a dip, on a sandwich or as a sauce for pasta or rice.
- 1 can chickpeas drained and rinsed
- 3 cloves garlic
- ⅓ cup tahini
- 2 tbsp lemon juice
- ¾ tsp salt
- ¼ cup cilantro
- ¼ cup pickled jalapeno
- ½ cup water
Add the chickpeas, garlic, tahini, lemon juice, salt, half the jalapenos and water to a blender and blend until the mixture is very creamy and fluffy. At least 1-2 minutes. We want it thick and creamy!
Put your dreamy, smooth mixture into a bowl.
Dice the remaining jalapenos and finely chop the cilantro.
Stir the diced jalapenos and cilantro into the creamy blend.
Serve with sliced veggies or rice crackers.