Jalapeño and Goat Cheese Hummus


Spicy and fresh, this hummus is a perfect blend of goat cheese, jalapenos, and beans. With added essential oils, this dip is full of flavor and healthy ingredients. Serve with veggies, bread or chips.

Ingredients

2 cans white kidney beans
1–2 jalapenos, depending on your preferred spice level
2–ounce plain goat cheese
1 toothpick Cilantro oil
1–3 drops Lime oil
1 teaspoon cumin
1 teaspoon honey
1 teaspoon salt
½ teaspoon pepper
1–2 tablespoons extra virgin olive oil
1–3 tablespoons water for desired consistency

Instructions

  1. Preheat broiler. Place jalapenos on a baking sheet and rub with olive oil.
  2. Roast peppers under the broiler until jalapeno skin is blistered and blackened (about 5–10 minutes), turning with tongs periodically to ensure all sides are equally done.
  3. Remove jalapenos and place in a bowl and cover, allowing skin to steam and loosen, for about five minutes. Remove skins, tops, and seeds then roughly chop.
  4. Place all jalapenos, kidney beans, goat cheese, Lime oil, cumin, honey, salt, and pepper into the bowl of a food processor and pulse five to six times.
  5. Add a toothpick of Cilantro essential oil by dipping the toothpick into the oil and then swirling it into the dip.
  6. Pulse 10–15 times adding small amounts of olive oil until the desired consistency is reached.
  7. Taste and adjust seasonings to your liking.
  8. Store in the refrigerator but serve at room temperature with garlic crostini, veggies, whole grain chips, or pita slices.

Tip: You can substitute one teaspoon cumin in this recipe for one drop of Cumin oil, which is sometimes available as part of a limited time offer kit.


Jalapeno and Goat Cheese Hummus

with Cilantro and Lime essential oils

Servings:15

Prep Time:30 min

Cook Time:10 min

Difficulty:Easy

Ingredients:

2 cans white kidney beans
1–2 jalapenos, depending on your preferred spice level
2–ounce plain goat cheese
1 toothpick Cilantro oil
1–3 drops Lime oil
1 teaspoon cumin
1 teaspoon honey
1 teaspoon salt
½ teaspoon pepper
1–2 tablespoons extra virgin olive oil
1–3 tablespoons water for desired consistency

Instructions:

  1. Preheat broiler. Place jalapenos on a baking sheet and rub with olive oil.
  2. Roast peppers under the broiler until jalapeno skin is blistered and blackened (about 5–10 minutes), turning with tongs periodically to ensure all sides are equally done.
  3. Remove jalapenos and place in a bowl and cover, allowing skin to steam and loosen, for about five minutes. Remove skins, tops, and seeds then roughly chop.
  4. Place all jalapenos, kidney beans, goat cheese, Lime oil, cumin, honey, salt, and pepper into the bowl of a food processor and pulse five to six times.
  5. Add a toothpick of Cilantro essential oil by dipping the toothpick into the oil and then swirling it into the dip.
  6. Pulse 10–15 times adding small amounts of olive oil until the desired consistency is reached.
  7. Taste and adjust seasonings to your liking.
  8. Store in the refrigerator but serve at room temperature with garlic crostini, veggies, whole grain chips, or pita slices.

Tips:

You can substitute one teaspoon cumin in this recipe for one drop of Cumin oil, which is sometimes available as part of a limited time offer.


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