Cilantro Jalapeño Hummus (+ a Virtual Baby Shower)

Cilantro Jalapeno Hummus // 80twentyVirtual Baby Shower // 80twentyOne of the things that has surprised me the most about being a blogger is just how many friends I’ve made through the blogging world. It’s one thing to get to know other bloggers through our various work, but then to go on to meet many of them at conferences, work with them regularly, and/or have awesome dinner parties with them on a regular basis? That part has been a gift. Who knew I was signing up for awesome friends that when I started 80twenty!? Certainly not me!

Ella is one of the bloggers that I work regularly with behind the scenes. We both belong to a group of bloggers whose focus is on real food. It’s a small, supportive group where we share ideas, support one another, and ask for, and give, advice. It’s pretty special. Through this group I have gotten to know her and her blog quite well. What I’ve learned is that she’s a pretty awesome gal and she runs a beautiful site! You’ll soon see for yourself, but if you need further “proof” of her utter coolness, she was also a finalist in one of the most prestigious food blogger awards there are, the Saveur Best Food Blog Awards. Ella brings beauty in to the world with everything that she does; from her food, to her style, to her voice, it’s all class, beauty, and nourishment for the body and soul. And for those of you with a sweet tooth, you’ll be happy to know that she’s got a penchant for really awesome–and still totally healthy–sweets. So today, we’re celebrating Ella, and in particular, the fact that she’s bringing another little human into the world. (Can I also just say, if this lady isn’t the definition of glowing, then I don’t know what is. Well done, Ella.)

The idea to host a virtual baby shower was Meg’s (who is also a total gem–check out her site. You’ll love it.). The idea was that we’d do a potluck baby shower and make something that we’d either bring to, or serve at, it if we were all celebrating together in real life.  Since it was a baby shower, I thought it would be best to serve up something bite-sized, colourful, and healthy.  Ella is vegan and gluten-free, so I opted for a Cilantro Jalapeño Hummus with crudité (that’s fancy chef talk for cut up vegetables). Another blogger friend of mine, Aimee was the inspiration behind serving it in individual cups. (Thanks, Aimee!) I’d serve it both ways so that if folks wanted more, they could easily get seconds. Plus, it’s just too beautiful not to fill a bowl with, right?Cilantro Jalapeno Hummus // 80twentyCilantro Jalapeno Hummus // 80twenty

This wouldn’t be a potluck if there weren’t other fancy lady contributions. So without further ado, check out what some of my other friends brought:

Meg of Beard and Bonnet (Shower Worthy Tea Sandwiches) // Emma of Coconut & Berries (Strawberry Orange Rosewater Smoothie)// Cara of Fork and Beans (Lemon Blackberry Cupcakes) // Winnie of Healthy Green Kitchen (Vegan Vanilla Cupcakes ) // Ashley of My Heart Beets (Artichoke Hummus) // Jenny of Nourished Kitchen (Cultured Coconut Milk & Mango Popsicles) // Gina of So…Let’s Hang Out (Cucumber Mint Limeade) // Beth of Tasty Yummies (Sprouted Hummus Cucumber Cups) // Rika of Vegan Miam (Sweet Potato Dumplings in Ginger and Jasmine Syrup {Tang Yuan}) // Richa of Vegan Richa (Dark Chocolate Silk Pie) //Gabby of The Veggie Nook (Lemon Poppyseed Truffles) // Sherrie of With Food + Love (Blackberry + Mango Fruit Salad with Earl Grey Whipped Coconut Cream) // Sylvie of Gourmande In The Kitchen (Hibiscus, Strawberry, & Rhubarb Iced Tea)

Cilantro Jalapeño Hummus
Recipe Type: Vegan, Gluten-free
Author: Kris
Prep time:
Total time:
Serves: 6
Serve this hummus in a family style bowl and platter or in individual cups for a cute and classy look.
  • 2 cups of cooked chickpeas or 1 can bpa-free chickpeas, strained and rinsed, but cooking/canning liquid reserved
  • 1/3 bunch of fresh cilantro (Just the leaves and stems, not the roots), roughly chopped
  • 1 jalapeño, seeded and chopped
  • 1 large clove garlic, roughly chopped
  • 1/4 tsp ground cumin
  • 1 tsp salt
  • 2 tbsp good quality olive oil, plus more for drizzling
  • 1-2 tbsp fresh squeezed lime juice
  • 2-3 tbsp reserved bean water
  • 2 tbsp toasted pepitas (pumpkin seeds), optional for garnish
  • Sprouts, optional for garnish
  1. Place the chickpeas, cilantro, jalapeño, and garlic in a food processor and process until the ingredients are broken down. Remove the lid and sprinkle in the cumin and salt. Turn the processor back on and drizzle in olive oil. Then drizzle in the lime juice and the bean water, beginning with 1 tablespoon of lime juice and 2 tablespoons of water. Check consistency and add more water if necessary. Adjust flavour by adding more lime juice and salt, if you like. Garnish with a drizzle of olive oil, toasted pepitas, and sprouts.
  2. If making the cups, spoon into short glasses or cups and serve with crudités. I went with a green theme, so opted for celery and cucumber. Asparagus, endive, and sugar peas would also look lovely. If you’re serving in a large bowl, serve an arrangement of vegetables and corn chips or crackers on the side.



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