April 28, 2013 by Stacy McDonald

Spicy Texas Hummus

Print Friendly
This is one of my very favorite high protein snacks – and it’s good for you too. It’s perfect to have on hand if you’re pregnant or nursing and can’t seem to find the time for a healthy snack during the day.Serve it for guests, for your kiddos, or for the hungry hubby who is tempted to browse the pantry shelves looking for sugar or empty calories.
You can even serve it with sliced raw veggies for extra nutrition. Suggestions: carrot sticks, zucchini slices, celery sticks, radish slices, bell pepper). I realize Texas and Hummus don’t seem to go together; but, hey, it is what it is. We used to not like hummus. It always seemed too bland and “beany.” So we Tex-ified it. If you have had the same opinion of hummus, at least try this version. You may be surprised!

Spicy Texas Hummus

29 oz. can of chick peas (garbanzo beans), drained (If you use dried chick peas, make sure they are cooked until very tender.)
6 T. Tahini
½ C – 1 C. fresh squeezed lemon juice or lime juice (to taste)
3-4 drops Young Living Lemon Essential Oil
1 T. chopped fresh garlic
¼ t. cumin
1 t. sea salt
1 bunch of fresh parsley
½ – 1 bunch of fresh cilantro
1-2 fresh jalapeno (don’t use jarred jalapenos)
¼ C. – ¾ C. extra virgin olive oil
Garlic powder to taste
Powdered Sumac (sprinkled on top)

Process herbs and garlic in food processor on pulse until chopped fine. Add and process remaining ingredients, except olive oil. Add olive oil in a thin stream, while processing, until creamy. Serve in a decorative bowl. Garnish by drizzling a bit of olive oil on top, and sprinkling with powdered sumac. Serve with pita chips, pita bread, blue tortilla chips, or raw veggies.

Similar Posts:

Leave a Reply

Please note: Comment moderation is currently enabled so there will be a delay between when you post your comment and when it shows up. Patience is a virtue; there is no need to re-submit your comment.