The Mexican Hummus Recipe is brought to you by Just Plum Crazy.
Mexican Hummus Recipe!
With Cinco de Mayo quickly approaching, today we are sharing a Mexican Hummus recipe. Of course, you can make it anytime you have a craving for some hummus or for any other family function that might be coming up.
Hummus Ingredients:
1 – 15 oz can chickpeas, reserve the liquid
1 large lemon, juiced
¼ C sesame seed butter (tahini)
½ tsp minced garlic
2 TBSP extra-virgin olive oil
½ tsp ground cumin
Salt
½ C roasted red peppers
1 small can diced Jalapeños, set aside half of the can for garnish
1 bottle of Tabasco sauce
Making the hummus:
Add into your food processor add the sesame seed butter (tahini) and lemon juice processing twice for 30 seconds, so that it has a whipped texture.
Drizzle the olive oil into the food processor while also adding the minced garlic, roasted red peppers, cumin and a dash of salt processing for 30 seconds or until well blended.
Add in the Jalapeños and process until blended.
Rinse the chickpeas before adding to the processor. Scoop in ½ of the chick peas at a time and as needed pour in the liquid reserved from the can.
Continue to process until it has a thick yet smooth consistency.
Scoop into a bowl.
For garnish: add the remaining diced Jalapeños to the center of the serving bowl and drizzle tabasco sauce in a circle onto the hummus.
Mexican Hummus Recipe!
Ingredients
- 1 -15 oz can chickpeas reserve the liquid
- 1 large lemon juiced
- ¼ C sesame seed butter tahini
- ½ tsp minced garlic
- 2 TBSP extra-virgin olive oil
- ½ tsp ground cumin
- Salt
- ½ C roasted red peppers
- 1 small can diced jalapeños set aside half of the can for garnish
- 1 bottle of Tabasco sauce
Instructions
-
Add into your food processor add the sesame seed butter (tahini) and lemon juice processing twice for 30 seconds, so that it has a whipped texture.
-
Drizzle the olive oil into the food processor while also adding the minced garlic, roasted red peppers, cumin and a dash of salt processing for 30 seconds or until well blended.
-
Add in the jalapeños and process until blended.
-
Rinse the chickpeas before adding to the processor. Scoop in ½ of the chick peas at a time and as needed pour in the liquid reserved from the can.
-
Continue to process until it has a thick yet smooth consistency.
-
Scoop into a bowl.
-
For garnish: add the remaining diced jalapeños to the center of the serving bowl and drizzle tabasco sauce in a circle onto the hummus.
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