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Jalapeno and Lime Hummus

Jalapeno and Lime Hummus Recipe

With store bought hummus, the quantity is small and prices are high... plus I like to be able to control the ingredients, so I adapted this recipe from ingredient labels. Please note that I use Bertolli Extra Light "Tasting" olive oil for the mild flavor. This hummus will taste significately different if you use Extra Virgin Olive Oil and I don't recommend it... unless you like the strong taste. If you don't have a Kitchen Aide Garlic Press, I highly recommend one... I bought mine at Fry's Electronics... it is easy to use and clean. This Jalapeno and Lime Hummus is great as a dip, on pita or as a sandwich spread.
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Prep Time 5 mins
Cook Time 0 mins
Course Appetizer
Cuisine Middle Eastern
Servings 12 ozs
Calories 91 kcal

Ingredients
  

  • 1 (16 ounce) can garbanzo beans, drained (Chick Peas)
  • 3 tablespoons bertolli extra light tasting olive oil
  • 2 tablespoons tahini (Fresh Sesame Seeds)
  • 1 tablespoon water
  • 2 tablespoons fresh squeeze lime juice (about one lime)
  • 1 teaspoon garlic, fresh pressed (about two cloves)
  • 3 tablespoons bottled jalapenos, drained and chopped
  • 1 teaspoon paprika
  • 1/4 teaspoon salt

Instructions
 

  • Put all items into a small food processor and blend until smooth.

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Nutrition

Serving: 593gCalories: 91kcalCarbohydrates: 9.7gProtein: 2.4gFat: 5gSaturated Fat: 0.7gSodium: 163.7mgFiber: 2gSugar: 0.1g
Keyword < 15 Mins, Beans, Beginner Cook, Easy, European, Greek, Low Cholesterol, Mexican, Peppers, Small Appliance, Spreads, Vegan, Vegetable
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