Jalapeno and Lime Hummus

Ron Mauldin's Note:

With store bought hummus, the quantity is small and prices are high... plus I like to be able to control the ingredients, so I adapted this recipe from ingredient labels. Please note that I use Bertolli Extra Light "Tasting" olive oil for the mild flavor. This hummus will taste significately different if you use Extra Virgin Olive Oil and I don't recommend it... unless you like the strong taste. If you don't have a Kitchen Aide Garlic Press, I highly recommend one... I bought mine at Fry's Electronics... it is easy to use and clean. This Jalapeno and Lime Hummus is great as a dip, on pita or as a sandwich spread.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 12 ozs

• 1 (16 ounce) can garbanzo beans, drained (Chick Peas)
• 3 tablespoons bertolli extra light tasting olive oil
• 2 tablespoons tahini (Fresh Sesame Seeds)
• 1 tablespoon water
• 2 tablespoons fresh squeeze lime juice (about one lime)
• 1 teaspoon garlic, fresh pressed (about two cloves)
• 3 tablespoons bottled jalapenos, drained and chopped
• 1 teaspoon paprika
• 1/4 teaspoon salt

Directions:

1. Put all items into a small food processor and blend until smooth.

Reviews

[Vicki in CT]

Super simple and delcious. I ended up doubling the jalapenos since I like it hot. Used EVOO and was great. Next time will probably add more lime juice for tartness. Great money saver from the little packages I'm used to buying (8 oz/$3.89).

[Dahn]

Ooooo! Yummy! One variation that I do is use raw Garbanzo beans that have been soaked for at least 24 hours. Yes they do get soft and the texture and flavor is pretty much the same. Less expensive and more nutritious.

[Megirae]

So good! This is a staple in our household, even my 18 month old son loves it. We substitute mild pepperoncini for the Jalapenos so that he can enjoy it as well. There is no gluten in our household so we enjoy it with rice crackers and as a dipper for fresh cut veggies. The perfect snack!