Bettina's Jalapeno Hummus

2 cups of cooked chickpeas or 1 - 15oz. can, drained

2 tablespoons sesame tahini
1 small to medium (to taste) seeded jalapeno pepper
3 pinches salt
Juice of one lemon
1+ teaspoons paprika
1/4 cup finely chopped parsley
1 1/2 cloves garlic, chopped
1/8 teaspoon cayenne (or more, to taste)
2 tablespoons olive oil

Combine all ingredients in a food processor and blend to a smooth consistency. Add a bit of water to thin, if desired. We suggest that you blend using the minimum recommended cayenne pepper and add to taste during the blending process. Serve as a dip or sandwich spread with pita bread, whole-grain crackers, or corn chips.


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