Mexican hummus dip
16
- Makes1 3/4 cups (425 mL)
Andreas Trauttmansdorff
Ingredients
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
Instructions
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 1g, Carbohydrates 1.9g, Fat 1.5g, Sodium 67mg.
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)