Prep 5 mins
Cook 0 mins
A Latin American twist on the classic Mediterranean snack. I never buy store-bought hummus anymore, as this homemade version I makes tastes so much better! The amount of servings really depends on what you'll be using this for- I use it as a dip with crackers, a spread on pita sandwiches, and I even stuff it into chicken breasts. The hummus also seems to keep for as long as week in the fridge.
- 1 (15 ounce) can black beans, drained
- 1 (15 ounce) can chickpeas, drained
- 2 tablespoons tahini
- 1⁄3 cup olive oil
- 2 limes, juice of
- 4 -5 garlic cloves
- 2 teaspoons ground cumin
- 2 -4 serrano peppers, seeded and minced
- 1⁄3 cup cilantro, minced
- salt and pepper (to taste)
- Add the first 7 ingredients (beans through cumin) to a food processor or blender and puree. (I usually use a hand blender and puree everything right in the serving bowl.).
- Transfer hummus to a bowl and fold in peppers, cilantro, and salt & pepper, if desired. Serve.
Enjoyed this hummus very much, although my hummus needed more liquid for the blender to work; next time I would make sure that I had 88g or about 3 fl. oz. of lime juice, as my limes may have been a little dry. I added more olive oil, although I toyed with adding sesame oil or Chinese hot red chilie oil for the additional amount. I used only 1 jalapeno so it wouldn't overwhelm a lactating mama and her 19-mo.-old daughter, who go ape over hummus. Thank you, Pawel. Made for Rookie Recipe Tag.
Delicious hummus - a great snack to have around the house to serve with veggies and/or blue corn tortilla chips which are our favorite. The flavors were just right; although I did use less jalapenos (used pickled jalapenos) and since my garlic cloves were fairly large -- I only used 3. Otherwise, I stayed with the recipe instructions and the result was really delicious. Will definitely keep this recipe handy as we always keep a batch of hummus around the house. Made for PRMR, January, 2014.