Easy Southwestern Hummus
When it comes to guilty pleasures, my all time favorite snack food is chips and salsa. I could seriously eat tortilla chips and salsa everyday and not get tired of it! And if I could eat chips and guacamole everyday, I would do that too. Since I met my husband, I’ve also acquired quite a love for hummus. So, as you can see, I have quite an affinity for dips! That is why I was so excited when I stumbled upon this recipe from one of my all time favorite blogs Namely Marly.
This southwestern hummus is a beautiful combination of two of my favorite things: salsa and hummus! I’m kicking myself for not trying this recipe sooner! When I first made this recipe, my husband tried and said it was the best hummus I’ve ever made. Adding the salsa and the southwestern flavors really elevates this hummus to a new level.
This hummus is incredibly easy to mix up when you’re in the need for a snack or for entertaining. And if you’re like me, you probably already have all the ingredients in your pantry! This is also the perfect dip for summer. If it’s too hot out you don’t feel like cooking, just whip some of this up in your food processor and you’re good to go! Now, if I could just find some avocado to add to this I would have all my favorites in one bowl
I made a few changes from the original recipe. I left out the oil and reduced the amount of tahini to keep the fat down. Enjoy!
1 15-oz can of chickpeas, rinsed and drained
1/2 tablespoon tahini
1 cup salsa
lime juice, to taste
freshly chopped tomatoes, for garnish
dried red pepper flakes, optional for garnish
Pour all of the ingredients in the bowl of your food processor and pulse for a few seconds.
Use a spatula or spoon and scrap down any ingredients trying to escape. Pulse until the consistency is nice and smooth.
Garnish with the chopped tomatoes and red pepper flakes, if using.
Serve with chips, pita bread, or pita chips!