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Green Chili Hummus

Nutmeg Notebook Green Chili Hummus

Nutmeg Notebook
Green Chili Hummus

I found the original recipe for Green Chili Hummus here on Food.com and tweaked it to my own taste. The idea of a Mexican/Southwest hummus was so intriguing and you know what? It works – this is amazing with tortilla chips, on pita bread, whole grain crackers or as a topping on a taco salad. Use it as a spread for a wrap filled with veggies and salsa. The flavor of the green chilies, garlic, red pepper, lime juice and cumin with the garbanzo beans is fantastic. To really keep the calories in check serve it with some veggie dippers like baby carrots, celery, jicama and red pepper strips. Yummy!

Green Chili Hummus

  • 1 can Garbanzo beans, drained and rinsed
  • 1 -4 ounce can Fire Roasted Diced Green Chiles – mild**see note for salt free alternative
  • 3 garlic cloves
  • 1/2 teaspoon cumin
  • 1/4 teaspoon ground red pepper
  • juice of 1 lime
  • freshly ground black pepper to taste

Put all ingredients in a food processor or blender (I used my Blendtec on the dip setting) process until smooth and creamy. Chill or serve at room temperature.

Yield: 1 1/2 cups

Serving Size: 3 tablespoons

Estimated Nutritional Information

Per Serving: Calories 88, Carbs 10g, Fat 4g, Protein 3g, Fiber 2g, Chol o,

Recipe adapted from Green Chili Hummus Dip on Food.com

** for salt free roast a large  poblano pepper – peel and dice and use in place of canned chilies


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2 pings

  1. Easy Mexican Casserole » Nutmeg Notebook says:

    […] Serve it over a bed of lettuce and fajita style veggies for a Mexican bowl and top it off with the Green Chili Hummus. Serve it with corn tortilla chips for nachos with avocado or on little corn tortillas for tacos. […]

  2. Easy Whole Food Plant Based Batch Cooking » Nutmeg Notebook says:

    […] top of a hot baked potato. Sometimes I will slice a baked potato into rounds and spread them with Green Chili Hummus. Cold potatoes can be cut into “fries” and placed under the broiler to brown – […]

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