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Author Notes: While in Mexico a few weeks ago I bought a wonderful cilantro hummus at a small farmers market in La Cruz, about 30 minutes north of Puerto Vallarta. I loved the combination of tangy cilantro, garlic and Mexican “limones” with the traditional garbanzo beans and tahini. When I got home, I tried to recreate this recipe.
I topped it with the popular Mexican chili powder called Tajin, but you could use any chili powder of your choice. You can give it more of a kick by adding in a jalapeño pepper if you like.
- 1 15 oz can garbanzo beans, rinsed and drained
- 2 clovers garlic, peeled
- 1 scallion, trimmed and chopped
- 2 tablespoons extra virgin olive oil
- 1 tablespoon tahini
- 1 tablespoon agave nectar
- 1 cup loosely chopped cilantro leaves and stems
- 5 key limes
- 1 teaspoon sea salt
- 1 tablespoon cumin
- Sprinkle of Tajin or chili powder
- Puree beans, scallion and garlic in a food processor until smooth.
- Add juice of the key limes and the remaining ingredients to desired consistency. Taste and adjust seasonings as needed.
- Scoop into a bowl. Sprinkle with Tajin or chili powder. Serve with crackers, tortilla chips, or raw veggies.
- This recipe was entered in the contest for Your Best Dip
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