Mexican hummus dip
16
- Makes1 3/4 cups (425 mL)
Andreas Trauttmansdorff
Ingredients
1 cup Sabra hummus
1 cup crumbled feta
1 roasted red pepper, coarsely chopped
2 tbsp finely chopped pickled jalapeno, or 1 tbsp Tabasco sauce
3 tbsp chopped fresh coriander, basil or parsley
Instructions
Place hummus, feta, red pepper and jalapeño in a food processor. Whirl until evenly mixed. Whirl in coriander just until coarsely chopped. Scrape into a serving bowl. Or, if making ahead, place in a container, cover and refrigerate up to 2 days. Use as a dip for pita crisps, tortilla chips or veggies, or spread on toasted baguette slices.
Nutrition (per serving)
Calories 24, Protein 1g, Carbohydrates 1.9g, Fat 1.5g, Sodium 67mg.
Creamy hummus? A thick chickpea purée with full-on garlic flavour and a whisper of sesame? Makes a smart snack and is an instant base for dressings or a fancy dip.
These quick stir-ins give a little kick to plain hummus.
* toasted sesame seeds * finely chopped sun-dried tomatoes * finely chopped kalamata olives * toasted pine nuts * shredded fresh basil * pinches of cayenne * smoked paprika
Whirl up a batch of homemade hummus.
Drain a 19-oz (540-mL) can chickpeas. Whirl in a food processor with 3 tbsp (45 mL) freshly squeezed lemon juice, 2 tbsp (30 mL) water, 1 tbsp (15 mL) sesame oil, 2 coarsely chopped garlic cloves, 1/2 tsp (2 mL) ground cumin and generous pinches of salt and pepper until evenly mixed. Makes 1 3/4 cups (425 mL)
Subscribe to Chatelaine!
Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.