MEXICAN HUMMUS
This is not your average hummus!! This hummus has a ton of flavor with lime, sour cream and garlic. And is a great dip for parties, as a snack or on a sandwich. Go to my Youtube or Facebook page: "Nikki Dinki Cooking" for a "How To" video on making these!
Provided by Nikki Dinki Cooking
Categories Beans
Time 10m
Yield 1 Bowl of Dip, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine all ingridents except oil in a food processor and pulse till combined.
- Stream in olive oil till the consistency of the dip is smooth and creamy.
- Let sit for at least 1 hour.
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.
Provided by breezermom
Categories Beans
Time 10m
Yield 3 cups
Number Of Ingredients 7
Steps:
- 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.
BEST HUMMUS
I serve this at least once a week with a chicken or steak meal or just as a quick snack. Learned from my late grandfather who was of Lebanese descent. Serve with fresh Arabic bread.
Provided by Reman9981
Categories Appetizers and Snacks Dips and Spreads Recipes Hummus Recipes
Time 10m
Yield 32
Number Of Ingredients 9
Steps:
- Place garbanzo beans, tahini, olive oil, lemon juice, water, garlic, and cumin into a food processor and process until smooth, about 1 minute. Transfer to a bowl and sprinkle top of hummus with paprika and fresh parsley.
Nutrition Facts : Calories 27.3 calories, Carbohydrate 2.5 g, Fat 1.7 g, Fiber 0.6 g, Protein 0.7 g, SaturatedFat 0.2 g, Sodium 28.5 mg
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JALAPENO HUMMUS | MEXICAN PLEASE
From mexicanplease.com
4/5 (6)Total Time 5 minsServings 12Calories 131 per serving
- Start by prepping all of the ingredients. Peel the garlic cloves and give the jalapenos and cilantro a good rinse. I typically twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. I also usually drain and rinse the chickpeas before using them.
- Add all of the ingredients to a blender or food processor and combine well. Take a take for seasoning and heat level. I added an extra jalapeno (four total) and another generous pinch of salt to this batch.
- If you want to serve it with a cheese quesadilla, simply add cheese to half of a flour tortilla, fold onto itself, and crisp it up in a dry skillet over medium-high heat. Cook for 2-3 minutes per side or until it is turning golden brown and the cheese is melted.
MEXICAN TACO HUMMUS RECIPE - NO SPOON NECESSARY
From nospoonnecessary.com
5/5 (23)Calories 211 per servingCategory Appetizer, Snack, Starter
- OPTIONAL IF USING DRIED CHICKPEAS. Cook the Chickpeas: (*Do Not Soak) Place 1 1/2 cups of dried chickpeas in a slow cooker. Add 32 ounces of water* (or vegetable stock), ½ onion, and 1 teaspoon of salt. Cover slow cooker and cook on high for 3 hours. Drain, reserving 1 cup of the cooking liquid. Discard onion.
- (OPTIONAL IF USING DRIED CHICKPEAS) Transfer the chickpeas to a large clean kitchen towel of paper towels, and dry, massaging the chickpeas gently to remove their skin.
- Transfer chickpeas to the bowl of a food processor. Add cloves of garlic, cilantro, roasted red pepper, and 1 tablespoon of chickpea liquid. Process until chickpeas resemble wet sand, about 2 minutes, stopping to scrape down the sides of bowl as needed.
- Add the remaining hummus ingredients except olive oil. Process to combine, about 1 minute, again stopping to scrape down the sides of bowl as needed. With processor running, slowly stream in the olive oil. Slowly stream in chickpea cooking liquid, 1 tablespoon at a time, until desired consistency is achieved.*
AUTHENTIC HUMMUS RECIPE (5 MINUTES!) - THE KITCHEN GIRL
From thekitchengirl.com
Ratings 26Calories 209 per servingCategory Appetizer, Snack
- To the food processor, add CHICKPEAS, TAHINI, LEMON ZEST, LEMON JUICE, OLIVE OIL, GARLIC, PAPRIKA, CUMIN, and SALT.If using canned chickpeas, drain and rinse first.If using dried chickpeas, see How to cook chickpeas from scratch in the Instant Pot
- Turn on food processor to blend hummus ingredients until creamy. Add ICE WATER in small amounts through the top to adjust the consistency.
- Continue blending ingredients until there are no lumps, stopping and scraping the sides as needed.*Pro tip: longer blending time = creamier hummus.
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From averiecooks.com
5/5 (1)Total Time 2 minsCategory Dips & CondimentsCalories 276 per serving
- Garnish with olive oil, pico de gallo, cilantro, and serve immediately with tortilla chips, crackers, vegetables, etc. Hummus is best fresh but will keep airtight in the fridge for up to 5 days.
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