Spicy Oil-Free Mexican Hummus

• Vegan
• Gluten free

• Produce

  • 1 15 ounce can Chickpeas
  • 2 cloves Garlic
  • 1 Jalapeno pepper
  • 1/4 cup Tomato

• Baking & Spices

  • 1 tbsp Chili powder
  • 1 tsp Sea salt, finely ground

• Nuts & Seeds

  • 1 tsp Cumin

• Liquids

  • 1/2 cup Water

Found on veganosity.com

Description

Ingredients

• 1 15 ounce can of chickpeas – drained and rinsed well
• 2 cloves of garlic – blanched
• 1 jalapeno pepper – seeded
• 1 tablespoon of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of finely ground sea salt
• 1/4 cup of seeded and chopped tomato
• 1/2 cup of water

Directions

• Boil two cups of water in a small sauce pan and add the garlic cloves. Turn off the heat and let the garlic sit for two minutes. Remove the garlic and put in the food processor.
• Add the chickpeas, jalapeno, chili powder, cumin, salt, and tomato and begin processing. SLOWLY add the water. When the hummus is thick and creamy stop adding the water.
• NOTE: If you like super spicy food you can leave the seeds in the jalapeno.
• Enjoy!