Learn how to make the best Mexican Hummus dip in this easy appetizer recipe.
Have you ever wondered how to make hummus and whether it’s easy enough to do yourself? Making hummus at home is so easy and much less expensive than buying pre-made hummus at the store.
Plus you can control the ingredients! Most store-bought hummus uses either canola or soy oil and we try to avoid both of those. When you make hummus at home, you can use ingredients you like such as extra virgin olive oil.
Growing up in San Diego, one of my favorite cuisines is Mexican, and I often sneak those flavors into many dishes. This recipe will show you how to make hummus with Mexican flavors. It’s a nice change from the traditional hummus flavors.
- Add the tahini and lemon juice to a food processor and process twice for 30 seconds, so that it has a whipped texture.
- Drizzle the olive oil into the food processor and add the minced garlic, roasted red peppers, cumin and a dash of salt. Then process for 30 seconds or until everything is well blended.
- Add in half of the can of 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.
- Add the remaining diced jalapenos to the center of the serving bowl and drizzle Cholula hot sauce in a circle onto the hummus.
- Serve with crackers, tortilla chips or fresh veggie slices.