Jalapeno Hummus

Hot Recipes in Cool Dishes by Tara, p. 24

1 can (14-16 ounces) garbanzo beans (chickpeas)

¼ cup canned jalapenos, drained

Juice of 1 small lemon

2 tablespoons chunky salsa

2 teaspoons minced garlic

Salt to taste

Drain and rinse garbanzo beans.

Place all ingredients in the bowl of a food processor and pulse until smooth and creamy, about 2 minutes.

I know that looks like a lot of jalapenos, but trust me when I say this isn't super spicy.

Salt to taste and serve in a 1 quart mixing bowl or baking dish. Refrigerating at least 2 hours will bring the flavor out even more. Serve alongside pita chips or thick tortilla chips.

Served as part of the spread at one of my family Christmas gatherings. 

My Rating: 4/5 "This is zesty and fun. The jalapeno doesn't hit you like the broad side of a barn, but it does make the chickpeas more interesting. Honestly my only gripe is about the appearance, because it's just a hair too liquid to get that resolute stiffness that your store-bought tubs of hummus have. (That may also be because this recipe doesn't include tahini, which the author mentioned she thought was too hard to find.) Regardless, if you focus on the flavor this is pretty dynamite."