Mexican Hummus
photo by LifeIsGood
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
3 cups
ingredients
- 5 garlic cloves
- 2 (850.48 g) can garbanzo beans, drained well (chick-peas)
- 78.78 ml tahini (sesame seed paste)
- 59.14 ml lemon juice
- 1.23 ml cumin, ground
- 0.32 ml hot sauce
- cilantro, for garnish
directions
- Position the knife blade in a food processor bowl. Drop the garlic through the food chute with the processor running; process 3 seconds or until garlic is minced.
- Add garbanzo beans and remaining ingredients; cover and process until smooth, stopping once to scrape down the sides. Transfer the dip to a serving bowl and serve with pita bread chips.
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Reviews
-
Great hummus! I absolutely love the garlic flavor and just the hint of heat from the hot sauce. I did have to add about 1/4 cup of olive oil to thin it out a bit. I also added salt. This recipe makes a good amount of hummus, which I love because I like to always have some in my fridge. Thanks for the great recipe!
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We enjoyed this a lot last night! When I first made it, I didn't think that there was a lot of flavour but realized that the cans of chickpeas were 19 oz. instead of 14 oz. The total came to 38 oz., not 30 oz. which is a big difference. I added more spices and lemon juice and that was good. I added 1/2 cup water to the mix because it was too thick to blend. For the Mexican twist, I added some chill powder to and some extra hot sauce and served this with whole wheat tortilla chips. Made for 1, 2, 3 tag game. Thanks breezermom!
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My family loves hummus so I am always looking for new and different ways to make it. We really enjoyed this easy to make hummus. I did have to adjust the spices to get it to suit our tastes, though. I made as written, adding some water to the mixture in the food processor because I had the same problem that a previous reviewer had. The mixture was so thick that it wouldn't move in the food processor. After mixing all of the ingredients, I tasted the hummus and could really only taste the tahini and the heat from the hot sauce. So, I added some additional garlic and cumin, some salt, a little chili powder, and several handfuls of cilantro. I processed it in the food processor to finely chop the cilantro, let it set overnight, and enjoyed it the next day. I served this with bagel crisps and crunchy garlic cheese baguette slices. Thank you for sharing this quick and easy recipe.<br/>*Made for 2010 Football Pool*
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RECIPE SUBMITTED BY
breezermom
United States