• Active Time 10m
  • Total Time 10m

Makes about 3 1/2 cups

The classic Middle Eastern garbanzo bean and sesame seed dip gets a few southwest touches and becomes an exciting new offering. The jalapenos are seeded and deveined, so don't worry, the hummus isn't very spicy. If your tahini has separated, just remove the metal top and microwave it on low for a few 15-second intervals to warm it, then whisk to blend it together.

ingredients

  • 4 large garlic cloves, peeled
  • 2 cans (15 to 16 ounces each) chickpeas, drained well
  • 1/2 cup mild green taco sauce (such as La Victoria)
  • 1/4 cup tahini
  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 1/2 cup (packed) chopped fresh cilantro
  • 2 tablespoons chopped seeded deveined jalapeno chiles
  • Salt and freshly ground black pepper
  • Tortilla chips

directions

With food processor running, drop garlic down feed tube and chop. Scrape down sides of bowl. Add chickpeas, taco sauce, tahini, lime juice and oil; blend until almost smooth, stopping to scrape down sides of bowl occasionally. Add cilantro and jalapenos. Blend briefly, using on/off turns. Season hummus to taste with salt and pepper. Transfer to serving bowl. Serve hummus with tortilla chips.

DO-AHEAD TIP: Hummus can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.

Recipe created exclusively for Cooking.com by Selma Elaine Brown.

Serving size = 1/2 cup

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 6268

nutrition information per serving

243 calories; 15g total fat; 0mg cholesterol; 376mg sodium; 23g carbohydrates; 5g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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