Mexican Hummus

"Classic Hummus Dip with a slightly southwest twist. Delicious served with pita bread chips. Credit goes to Sister Mercita Pipp from Little Falls, MN."
photo by LifeIsGood photo by LifeIsGood
photo by LifeIsGood
photo by LifeIsGood photo by LifeIsGood
photo by gailanng photo by gailanng
photo by Nif_H photo by Nif_H
photo by Lalaloula photo by Lalaloula
Ready In:
3 cups




  • 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.

Questions & Replies

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  1. LifeIsGood
    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!
  2. gailanng
    As others have mentioned this was very thick. I added olive oil, as is usual to most hummus recipes, and the addition of salt was desperately needed. (I left the computer so you can't hit me.) Made for Everyday Is A Holiday.
  3. Nif_H
    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!
  4. Bayhill
    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*
  5. Margie99
    This was really good. Mine was a little too hot for my Dh but I think I added too much hot sauce. I did have to add some water to get it to move in the food processor. I also added salt.



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