Santa Fe Hummus

By KennySD

The classic Middle Eastern garbanzo bean and sesame seed dip gets a few southwest touches and becomes an exciting new offering. The jalapenos are seeded and deveined, so don't worry, the hummus isn't very spicy. If your tahini has separated, just remove the metal top and microwave it on low for a few 15-second intervals to warm it, then whisk to blend it together.

Ingredients

• 4 lrg Garlic Cloves, peeled
• 2 15-16 ounce cans Chickpeas, drained well
• 1/2 cup mild Green Taco Sauce (such as La Victoria)
• 1/4 cup Tahini
• 1/4 cup fresh Lime Juice
• 1/4 cup Olive Oil
• 1/2 cup (packed) Cilantro, chopped fresh
• 2 tbl Jalapeno chiles, chopped, seeded, deveined

Details

Servings 4

Preparation

Step 1

With processor running, drop garlic down feed tube and chop. Scrape down sides of bowl. Add chickpeas, taco sauce, tahini, lime juice and oil; blend until almost smooth, stopping to scrape down sides of bowl occasionally. Add cilantro and jalapenos. Blend briefly, using on/off turns. Season hummus to taste with salt and pepper. Transfer to serving bowl.

DO-AHEAD TIP: Hummus can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.