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Spicy Oil-Free Mexican Hummus

Kick up the flavor of your hummus. This spicy, oil-free, Mexican hummus brings the tastes of Mexico to the creaminess of hummus. A fun alternative to guacamole.
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Course: Appetizer
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 2
Author: Linda & Alex


  • 1 15 ounce can of chickpeas – drained and rinsed well
  • 2 cloves of garlic – blanched
  • 1 jalapeno pepper – seeded
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of finely ground sea salt
  • ¼ cup of seeded and chopped tomato
  • ½ cup of water


  • Boil two cups of water in a small sauce pan and add the garlic cloves. Turn off the heat and let the garlic sit for two minutes. Remove the garlic and put in the food processor.
  • Add the chickpeas, jalapeno, chili powder, cumin, salt, and tomato and begin processing. SLOWLY add the water. When the hummus is thick and creamy stop adding the water.
  • NOTE: If you like super spicy food you can leave the seeds in the jalapeno.
  • Enjoy!
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