Serves 6
100 cal · 75 min
Fiesta Hummus
Recipe GLPRf819b1ec032c5e
A vibrant, creamy hummus blended with garbanzos, tangy yogurt, and fresh jalapeño for a zesty kick. Infused with cilantro, lime juice, and sesame oil, this fiesta hummus brings bright, herbaceous flavors perfect for dipping or spreading.
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Ingredients
1 can (15 oz) low-sodium garbanzo beans, drained and rinsed
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
2 garlic cloves, minced
1/2 cup plain non-fat yogurt
1 tablespoon fresh lime juice
1 tablespoon sesame oil
1 jalapeño pepper, finely chopped
2 tablespoons fresh cilantro, chopped
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Drain and rinse the canned garbanzo beans under cold water, then transfer to a food processor or blender.
Add the ground cumin, salt, and cayenne pepper to the food processor.
Add the minced garlic, plain yogurt, fresh lime juice, and sesame oil to the processor.
Blend all ingredients until smooth and creamy, scraping down the sides as needed.
Fold in the finely chopped jalapeño and fresh cilantro by hand or pulse gently to combine while maintaining some texture.
Transfer the hummus to a serving bowl and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to meld and deepen.
Serve with crackers, tortilla chips, or fresh vegetables. Promptly refrigerate any leftover hummus in an airtight container for up to 5 days.
