Recipe: Mexican Hummus

Mexican hummus – chickpeas with some jalapeño kick and we’re in business for a protein packed snack. I love snacks – small meals and a lot of snacks is the perfect way for me to eat. Okay, sometimes the meals aren’t so small, yet don’t underestimate the power of a snack. Let’s get cooking!

Ingredients

• 19 oz can of chickpeas
• 2 jalapeños
• a loose cup of fresh cilantro
• 1 teaspoon of cumin
• 1/2 teaspoon of chili powder
• 3 tablespoons of grape seed oil
• 4 tablespoons of water
• 1 tablespoon of fresh lemon juice
• kosher sea salt to taste

First, gather all of your ingredients and drop them into the blender.

Be sure you wash the cilantro, pat it dry, and also drain and rinse the chickpeas first. You don’t want that extra can juice from the chickpeas. Oh, and you can of course soak and cook your own. I just find that’s a lot of work when the chickpeas out of the can are just as good.

Next, blend away. You might need an extra tablespoon of water if it’s too thick – usually mine is just right, yet add in 1 tablespoon of water at a time until it reached the correct thickness.

Once you’re done, chill for a bit and then serve up. Eat with carrots, snap peas, chips, or whatever you feel like!

We usually pack this up in small containers for lunches and snacks throughout the week. It packs a little heat, which is great.

I love this star dish – it’s usually full of peanut M&Ms, Cadbury mini eggs, or other holiday treats, yet it’s neat with this dip. I just love that it’s white. White dishes are so awesome for making food pop.

Well, there you have it – Mexican hummus with some jalapeño spice. Eat up and stay warm.

Thanks for visiting and I’ll see you again soon.