Traditional chickpea or garbanzo bean hummus is given a Southwestern twist with the addition of ingredients the average person has on hand in their pantry. Smoky cumin, lime juice, lime zest, salt, black pepper, garlic powder, onion powder, paprika, ground chipotle, and extra virgin olive oil all help to give this homemade creamy hummus an amazing flavor that you’ll prefer to any store-bought version.

Last Saturday, I shared a recipe for Spicy Latin Baked Cheese Crisps with Pepitas, which were inspired by Sid’s Sea Palm Cooking‘s newly released cookbook, entitled “Nibbles and Bites.” I also announced a giveaway for an autographed copy of Sid’s new cookbook as well, so make sure to scroll down to the bottom of this post and enter to win your very own copy. As an added bonus, today, I’m sharing yet another recipe inspired by Sid’s amazing little appetizer-filled cookbook. Like Sid, I’m a huge fan of hummus; it’s so versatile and flavorful and it can also be served with just about anything. More importantly, it’s also pretty easy to make using ingredients found in the average person’s pantry, which means that it’s a perfect last-minute idea for an appetizer.

Southwestern Hummus

Recipe by Sidsel Munkholm Mcomie – “Nibbles and Bites” Volume One 

Ingredients:

Hummus:

• 1 (15.5-oz.) Can Great Northern Beans, Drained & Rinsed
• 1/2 Teaspoon Lime Zest
• Juice of 1 Lime
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Israeli Paprika
• 1/4 Teaspoon Chipotle Powder
• 1/4 Teaspoon White Pepper
• 1 Tablespoon Dried Cilantro
• 1/4 Cup Extra Virgin Olive Oil

Garnish:

• 1/2 Chopped, Seeded Tomato
• 1 Tablespoon Chopped Cilantro
• 1 Teaspoon Extra Virgin Olive Oil

Directions:

1. Process in a food processor or blender until smooth, and set in the fridge for an hour to let the flavors combine.
2. Garnish with chopped tomato and a drizzle of olive oil and a little chopped cilantro.
3. Serve with some corn chips or fresh vegetables.

Now, while Sid’s recipe above is absolutely lovely, there’s just one problem with it. Cilantro. So many people hate it, and unfortunately for me, I have a few of those picky people in my life. So, I just left it out altogether rather than listen to them whine about the taste of soap in their mouths for an entire evening. I also used the zest of an entire lime in my version, because frankly, I just refuse to spend time measuring lime zest, and I used black pepper instead of white pepper, because really y’all, I don’t have time to care about things like what color my pepper is. I happen to think black pepper is kind of pretty, don’t you?

Also, when it came to the beans in my recipe, I chose to use chickpeas, often referred to as garbanzo beans, in lieu of the great northern beans Sid’s recipe calls for. I always keep a can of them in my pantry because they add great flavor and texture to a variety of dishes, and I’m a huge believer in using what ingredients you have on hand. Now, listen up. Come on, get in a little closer, I’m about to tell you a big ol’ secret. To make those chickpeas super-creamy, a little extra work is involved. Don’t worry though, it will only take about five extra minutes. Deskin the chickpeas or garbanzo beans before you purée them. Trust me it’s totally worth it; you’ll have a super creamy hummus that is pretty much irresistible.

Ingredients:

• 1 (15.5-oz.) Can Chickpeas or Garbanzo Beans, Rinsed & Drained
• Zest & Juice of 1 Lime
• 1/4 Cup Extra Virgin Olive Oil
• 1/2 Teaspoon Ground Cumin
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Paprika
• 1/4 Teaspoon Ground Chipotle
• Paprika, Extra Virgin Olive Oil & Finely Chopped Chives for Garnish (Optional)

Directions:

1. Remove and throw away the outer skin from each chickpea or garbanzo bean by rubbing it between your thumb and index finger.
2. Place the deskinned beans in a food processor along with the remaining ingredients. Purée for 30 seconds, wipe down the inside of the food processor, and then purée the hummus for an additional 2 minutes.
3. Spoon the hummus into a bowl. Sprinkle with paprika, drizzle with olive oil, and then garnish with finely chopped chives if desired.
4. Serve with carrots, celery, pita, corn chips, or crackers.

Suggestions:

• Removing the skin from each chickpea will result in a much smoother hummus. It takes about 5 minutes to deskin one can of garbanzo beans and really does make a huge difference. Fair warning, the leftover skins will look seriously creepy.
• There is not a lot of salt in this recipe because of the possibility that it may be served alongside a salted chip or cracker. You may want to add a bit more salt if you are serving it with cut vegetables.
• You can replace the black pepper in this recipe with white pepper if you so desire. I actually like the way black pepper looks in it.

Improvements:

• Garnish with freshly chopped cilantro or parsley.
• Add a clove or two of freshly chopped garlic to the hummus in lieu of garlic powder.
• Grate extra lime zest over the top of the hummus before serving.
• Love hummus? Well then, you should really check out our recipe for Drunken Thai Peanut Hummus.

Print

Yum

Smoky Southwestern Chickpea Hummus

Ingredients:

• 1 (15.5-oz.) Can Chickpeas or Garbanzo Beans, Rinsed & Drained
• Zest & Juice of 1 Lime
• 1/4 Cup Extra Virgin Olive Oil
• 1/2 Teaspoon Ground Cumin
• 1/4 Teaspoon Kosher Salt
• 1/4 Teaspoon Finely Ground Black Pepper
• 1/4 Teaspoon Garlic Powder
• 1/4 Teaspoon Onion Powder
• 1/4 Teaspoon Paprika
• 1/4 Teaspoon Ground Chipotle
• Paprika, Extra Virgin Olive Oil & Finely Chopped Chives for Garnish (Optional)

Directions:

1. Remove and throw away the outer skin from each chickpea or garbanzo bean by rubbing it between your thumb and index finger.
2. Place the deskinned beans in a food processor along with the remaining ingredients. Purée for 30 seconds, wipe down the inside of the food processor, and then purée the hummus for an additional 2 minutes.
3. Spoon the hummus into a bowl. Sprinkle with paprika, drizzle with olive oil, and then garnish with finely chopped chives if desired.
4. Serve with carrots, celery, pita, corn chips, or crackers.

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MORE GREAT HUMMUS RECIPES

Drunken Thai Peanut Hummus

Lemony Chili Roasted Sweet Potato Hummus

Kale Hummus with Sun Dried Tomatoes

Join Sid for “Tapas Night” by Following Along with Her in the Kitchen

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