Recipe by rpgaymer
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.
Top Review by KateL
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.
- 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)
Directions See How It's Made
- 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.