I call this my southwestern hummus-it's my alternative to salsa. The cilantro and jalapeno really bring out the southwest flavor and add a little kick to the nutty tahini flavor.
Recipe type: Delightful Dips and Spreads
Serves: 2 cups
Ingredients
1 (15-oz.) canchickpeas, rinsed and drained
3 peeled clovesgarlic
[1/4] cup fresh lime juice
[1/2] tsp.salt
[1/4] cup plain Greek yogurt
[1/2] cuptahini paste
2 TB. extra-virgin olive oil
[1/2]jalapeño, ribs and seeds removed
[1/3] cupcilantro leaves, finely chopped
Instructions
In a food processor fitted with a chopping blade, blend chickpeas, garlic, lime juice, and salt for 2 minutes or until smooth. Scrape down the sides of the food processor bowl with a rubber spatula.
Add Greek yogurt, tahini paste, and extra-virgin olive oil, and blend for 1 minute or until creamy and well combined.
Add jalapeno, and pulse for 30 seconds.
Add cilantro, and pulse 10 times.
Serve with tortilla chips.
Notes
Tasty Tip For a spicy kick, include the jalapeño seeds when blending. They contain most of the heat that's in a jalapeño pepper.