When I met my husband, he introduced me to a lot of different Arabic foods. Some I liked, some I didn’t (like grape leaves…I just don’t like grape leaves). However, one thing I really like is hummus. I miss not being able to dip pita bread in it! Besides Arabic food, I also really like Mexican food. This recipe for Mexican hummus combines both of my favorite cuisines, making the perfect appetizer for any kind of get together!
Mexican Hummus Dip
- 1 -15 oz. can Chickpeas, reserve the liquid
- 1 large Lemon, juiced
- 1/4 C Tahini
- 1/2 tsp. Minced Garlic
- 2 TBSP Extra-Virgin Olive Oil
- 1/2 tsp. Ground Cumin
- Salt, to taste
- 1/2 C Roasted Red Peppers
- 1 small can Diced Jalapenos, set aside half of the can for garnish
- 1 bottle Tabasco Sauce
- Add the Tahini and lemon juice to your food processor and process twice for 30 seconds, until it has a whipped texture.
- Drizzle the olive oil into the food processor while also adding the minced garlic, roasted red peppers, cumin and a dash of salt. Process for 30 seconds, or until well blended.
- Add in the jalapenos and process until blended.
- Rinse the chickpeas before adding them to the processor. Scoop in 1/2 of the chickpeas at a time and as needed, pour in the reserved liquid. Continue to process until it has a thick, yet smooth consistency.
- Scoop into a bowl.
For garish: add the remaining diced jalapenos to the center of the serving bowl and drizzle Tabasco sauce in a circle onto the hummus.
Doesn’t this look good?!? My daughter is having a “taco party” for her 10th birthday. We will be having lots of tacos, walking tacos, nachos and cheese and I may make this Mexican Hummus too! I think everyone will like it!