Mexican Hummus
Hummus is very healthy for you. However, many people find that mashed chickpeas are very bland in flavor. Add in some extra ingredients, including diced jalapenos for that extra zip. You will find that this Mexican Hummus recipe will quickly become one of your favorites.
Ingredients
1 -15 oz can chickpeas, reserve the liquid
1 large lemon, juiced
¼ cup sesame seed butter (tahini)
½ tsp minced garlic
2 TBSP extra-virgin olive oil
½ tsp ground cumin
Salt
½ cup roasted red peppers
1 small can diced jalapenos, set aside half of the can for garnish
1 bottle of Tabasco sauce
Directions
Use a food processor when making this appetizer. It will make the job much easier!
Take out your food processor and add in the sesame seed butter (tahini).
Add in the lemon juice.
Process for 30 seconds.
It should have a whipped texture. If not, process for a couple of extra seconds.
Take the olive oil and drizzle it over the mixture in the food processor.
At the same time, add in the roasted red pepper, dash of salt, minced garlic, and cumin.
Process for 30 seconds.
Then add in your jalapenos and process until well mixed.
Remove the chickpeas from the can (reserving liquid) and run the chick peas under cold running water to remove excess salt.
Scoop approximately 1/2 of the chickpeas at a time, into the food processor.
Add in a little of the reserved liquid.
Continue to process the mixture until it is thick and smooth.
Scoop into a bowl.
Add some diced jalapenos to the top of the Mexican Hummus for garnish. Drizzle Tabasco Sauce in a circular motion over the hummus mixture.
Serve with bread sticks, crackers, corn chips or any similar food type for dipping.
This appetizer is very satisfying and filling.
- 1/2 cup roasted red peppers
- 1 bottle Tabasco Sauce
- salt to taste
- 1 small can diced jalapenos
- 1/2 tsp minced garlic
- 1/2 tsp ground cumin
- 2 TBSP extra virgin olive oil
- 1 large lemon juiced
- 1/4 cup sesame seed butter (tahini)
- 1- 15 oz can chickpeas, reserve liquid
- Use a food processor when making this appetizer. It will make the job much easier! Take out your food processor and add in the sesame seed butter (tahini). Add in the lemon juice. Process for 30 seconds. It should have a whipped texture. If not, process for a couple of extra seconds. Take the olive oil and drizzle it over the mixture in the food processor. At the same time, add in the roasted red pepper, dash of salt, minced garlic, and cumin. Process for 30 seconds. Then add in your jalapenos and process until well mixed. Remove the chickpeas from the can (reserving liquid) and run the chick peas under cold running water to remove excess salt. Scoop approximately 1/2 of the chickpeas at a time, into the food processor. Add in a little of the reserved liquid. Continue to process the mixture until it is thick and smooth. Scoop into a bowl. Add some diced jalapenos to the top of the Mexican Hummus for garnish. Drizzle Tabasco Sauce in a circular motion over the hummus mixture. Serve with bread sticks, crackers, corn chips or any similar food type for dipping.
