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!
Course: Snack
Cuisine: Mexican
Servings: 2 cups
Author: Ali
- 19 ounce 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 lemon juice
- salt to taste
First, gather all of your ingredients and drop them into the blender.
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!