Although I could eat Mexican food every single day for the rest of my life, my husband is the opposite. He can usually have it about once a week, but that’s it. Sometimes I question if he is even Texan. Since I constantly want Mexican and he doesn’t, I’ve found ways to make different foods with a Mexican twist.
One of my favorite recipes to make is Hummus with Mexican spices. This dish is great to make a head of time and eat on throughout the week. It’s an easy snack to pull out of the refrigerator or the perfect side dish to compliment any meal.
- 1 -15 oz can chickpeas, reserve the liquid
- 1 large lemon, juiced
- ¼ C sesame seed butter (tahini)
- ½ tsp minced garlic
- 2 TBSP extra-virgin olive oil
- ½ tsp ground cumin
- ½ C roasted red peppers
- 1 small can diced jalapenos, set aside half of the can for garnish
- 1 bottle of Tabasco sauce
Making the hummus:
Add into your food processor add the sesame seed butter (tahini) and lemon juice processing twice for 30 seconds, so that 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 processing for 30 seconds or until well blended. Add in the jalapenos and process until blended. Rinse the chickpeas before adding to the processor. Scoop in ½ of the chick peas at a time and as needed pour in the liquid reserved from the can. Continue to process until it has a thick yet smooth consistency. Scoop into a bowl.
For garnish: add the remaining diced jalapenos to the center of the serving bowl and drizzle Tabasco sauce in a circle onto the hummus.
I like to eat my hummus with pita chips or veggies depending on if I’m eating it as a snack or part of my meal. Hummus is a very nutritious. This is a recipe your whole family will love!