Well, actually, this is my mother’s hummus. She made some for me today and it’s bright, acidic, and garlicky. It’s a variation on Lime Cilantro Hummus, and it’s really kind of a mix between a Latin-style bean dip and Mediterranean hummus. What makes it a bean dip? The garbanzo beans. What makes it a hummus? Again, the garbanzo beans. There’s no Tahini, which makes it lighter than most hummus and a rather guilt-free.
In today’s version, my mom made her own tweaks and additions. She subbed Jalapeno chili flakes for the cayenne, used regular salt instead of garlic salt, and added the bottom four inches of a leek. She also used already-cooked dried garbanzo beans.
Even as I write this, I’m waiting to be done so I can go have a few more corn chips with this delectable dip. So, go make some for yourself! It’s easy, delicious, and could be a great addition to many meals.
Ingredients from Ag Connect: Cilantro, garlic, leeks