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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Jalapeņo Hummus Recipe

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This recipe for Jalapeņo Hummus is from The Mowry/Ritchie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup garbanzo beans (These can be dried or in a can. The dried beans are more economical, you just have to soak them overnight. Dried or canned, I'll cook them for about hour to soften them up)
1/3 cup canned jalapeņo pepper slices, juice reserved (the best is the canned whole jalapeņos and chop those up in the food processor)
3 tablespoons tahini (you can either buy this or make it with sesame seeds and vegetable oil, it seems pretty easy to make but I just buy it in the store)
3 cloves garlic, minced
2 tablespoons lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon curry powder
crushed red pepper to taste
Directions:
Directions:
In a blender or food processor, mix the garbanzo beans, jalapeņo peppers and reserved juice, tahini, garlic, and lemon juice. Season with cumin, curry powder, and crushed red pepper. Blend until smooth.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
This is a really easy dip to make. I always like to have some around to snack on.

 

 

 

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