I found the original recipe for Green Chili Hummus here on Food.com and tweaked it to my own taste. The idea of a Mexican/Southwest hummus was so intriguing and you know what? It works – this is amazing with tortilla chips, on pita bread, whole grain crackers or as a topping on a taco salad. Use it as a spread for a wrap filled with veggies and salsa. The flavor of the green chilies, garlic, red pepper, lime juice and cumin with the garbanzo beans is fantastic. To really keep the calories in check serve it with some veggie dippers like baby carrots, celery, jicama and red pepper strips. Really want corn tortilla chips – try making our oil free Air Fried Corn Tortilla Chips. Yummy!
Green Chili Hummus
- 1 can Garbanzo beans drained and rinsed
- 1 -4 ounce can Fire Roasted Diced Green Chiles – mild**see note for salt free alternative
- 3 garlic cloves
- 1/2 teaspoon cumin
- 1/4 teaspoon ground red pepper
- juice of 1 lime
- freshly ground black pepper to taste
- Put all ingredients in a food processor or blender & process until smooth and creamy. Chill or serve at room temperature.
- For a lower sodium substitute for the canned chilies roast a poblano chili pepper, peel it and dice it to use in place of the canned chilies.
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