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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!
Prep Time15 minutes
Course: Snack
Cuisine: Mexican
Servings: 2 cups
Author: Ali

Ingredients

  • 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

Instructions

  • 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!