Mexican hummus dip



1 3/4 cups (425 mL)

Mexican hummus dip

Andreas Trauttmansdorff


  • 1 cup Sabra hummus
  • 1 cup crumbled feta
  • 1 roasted red pepper , coarsely chopped
  • 2 tbsp finely chopped pickled jalapeno , or 1 tbsp Tabasco sauce
  • 3 tbsp chopped fresh coriander , basil or parsley


  • Place hummus, feta, red pepper and jalapeño in a food processor. Whirl until evenly mixed. Whirl in coriander just until coarsely chopped. Scrape into a serving bowl. Or, if making ahead, place in a container, cover and refrigerate up to 2 days. Use as a dip for pita crisps, tortilla chips or veggies, or spread on toasted baguette slices.

Nutrition (per serving)

  • Calories
  • 24,
  • Protein
  • 1 g,
  • Carbohydrates
  • 1.9 g,
  • Fat
  • 1.5 g,
  • Sodium
  • 67 mg.

Creamy hummus? A thick chickpea purée with full-on garlic flavour and a whisper of sesame? Makes a smart snack and is an instant base for dressings or a fancy dip.

These quick stir-ins give a little kick to plain hummus.

* toasted sesame seeds
* finely chopped sun-dried tomatoes
* finely chopped kalamata olives
* toasted pine nuts
* shredded fresh basil
* pinches of cayenne
* smoked paprika

Whirl up a batch of homemade hummus.

Drain a 19-oz (540-mL) can chickpeas. Whirl in a food processor with 3 tbsp (45 mL) freshly squeezed lemon juice, 2 tbsp (30 mL) water, 1 tbsp (15 mL) sesame oil, 2 coarsely chopped garlic cloves, 1/2 tsp (2 mL) ground cumin and generous pinches of salt and pepper until evenly mixed. Makes 1 3/4 cups (425 mL)