Mexican Hummus Recipe!


  • 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


  1. 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.
  2. 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.
  3. Add in the jalapeños and process until blended.
  4. 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.
  5. Continue to process until it has a thick yet smooth consistency.
  6. Scoop into a bowl.
  7. For garnish: add the remaining diced jalapeños to the center of the serving bowl and drizzle tabasco sauce in a circle onto the hummus.