I have been on a hummus-making kick lately, and this is one of the better recipes I've come up with in the past couple of weeks. It's really easy, and the flavor is awesome.
The secret to this recipe is the water chestnuts. I learned this from the guys over at the Engine 2 Diet. Their jalapeno cilantro hummus includes water chestnuts as well, both for added texture and for fewer calories per serving. Once everything is blended together you actually can't tell that there's an entire can of water chestnuts in the hummus, which is kind of crazy. Anyway, I hope you enjoy!
Chunky Cilantro Lime Hummus
1 can (15 oz.) or 1 1/2 cups chickpeas, rinsed
1 bunch cilantro, rinsed and chopped
1/2 jalapeno, deseeded and chopped
1 can (8 oz.) sliced water chestnuts, drained
juice of 1/2 lime
2 Tbsp garlic powder
3 Tbsp water or oil
salt to taste (at least 2 tsp)
Add all ingredients into a blender and go for it. If the mixture is too dry to blend properly, add a touch more water. I actually blend mine in a mixing bowl using an immersion blender. It makes for an even chunkier texture that I really enjoy.
For best results, chill overnight. But if you're like me and you can't wait, enjoy with raw vegetables, tortilla chips, or atop a baked sweet potato. Yum!