Jalapeño and Lime Hummus

Recipe posted March 2006.

The unbiased husband’s review: “I’m not usually a fan of hummus, but this was far and away the best damn hummus I’ve ever had.” Phew. Traditional, it’s not. But who cares about tradition when right now inspiration tastes so good?

Ingredients:

1 15-oz. can chilled chickpeas or garbanzo beans, drained, rinsed
Juice of one large fresh lime
1-2 tablespoons peanut butter
3 cloves fresh garlic
2 heaping tablespoons jarred jalapeños, drained
1-2 tablespoons olive oil
2 tablespoons fresh cilantro leaves
Pinch of cumin, to taste
Red pepper flakes, to taste
Pinch of sea salt, to taste

Instructions:

Combine all of the ingredients in a food processor until smooth.

Makes about 3 cups.

Serve with my gluten-free Brown Rice Tortilla Chips, Buttermilk Flat Bread or Savory Grain-free Crackers.

Karina’s Notes:

This naturally gluten-free hummus is a fab dip with crisp fresh veggies and tortilla chips, but it’s also quite tasty as a side dish. Try it with a plate of roasted vegetables and brown rice. It’s a lovely way to add a complementary protein to a vegan or vegetarian meal.