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Santa Fe Hummus

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Active Time:  10 Minutes
Total Time:  10 Minutes
  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.
4 large garlic cloves, peeled
Two 15- to 16-ounce cans 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
tortilla chips
With 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 by Selma Elaine Brown.

Serving size = 1/2 cup

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes about 3 1/2 cups
Calories: 243
Sodium: 376mg
Fiber: 5g
Carbohydrates, Total: 23g
Protein: 7g
% Cal. from Fat: 56%
Fat. Total: 15g
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