Lime Jalapeno Hummus

Submitted by Kumquat Knickers

"From http://glutenfreegoddess.blogspot.com - adapted for larger can size. Dip gluten-free pretzels or veggies in it!"

 

• Ready In: 5mins
• Ingredients: 10
• Yields: 3 cups

ingredients

• 1 (25 ounce) can garbanzo beans, drained and rinse
• 2 small limes, juice of
• 3 -4 tablespoons peanut butter
• 5 fresh garlic cloves, minced
• 3 tablespoons pickled jalapeno peppers
• 4 tablespoons olive oil
• 4 tablespoons fresh cilantro leaves
• 1 pinch cumin, to taste
• 1 pinch red pepper flakes, to taste
• 1 pinch salt, to taste

directions

1. Combine all ingredients in food processor until smooth.

Reviews

[Nado2003]

I can't rate this because I could not follow recipe due to peanut allergies. Omitted the peanut butter. Added a tablespoon of water to thin out and get consistency needed. I loved it. I used this hummus to fill some thick cucumber slices with some of the seeds removed and made into a little cup. The second day I used Persian cucumber cups to serve as appetizers. The smaller size made it one bite finger food. I took it to a xmas party and so many people wanted the recipe. Thank you for a great flavor combination.

 

[flower7]

Very tasty! I quartered the recipe, using a 7.75 oz can garbanzos and scaling everything else accordingly. I did use tahini instead of peanut butter because I had it on hand and parsley instead of cilantro as I don't care for cilantro. Added 1 Tbsp water as I was processing as there wasn't quite enough liquid for the food processor to do its job efficiently. Thanks for sharing!

 

[DailyInspiration]

Definitely different from other hummus recipes I have tried, but very tasty. I was a little skeptical about using peanut butter vs. tahini, but it was good. We enjoyed the little "bite" from the pickled jalapenos. This dish is a nice party appetizer or snack. Made for Spring PAC, April, 2012.