2 cups cooked garbanzos (chick peas)
1/2 cup tahini
2 limes, peeled and sliced
1/2 cup olive oil
2 tsp cilantro
1 tsp coriander
1/2 tsp salt (omit if you used canned garbanzos)
1 tsp garlic powder or 2 cloves peeled, fresh garlic
1 tsp paprika
4oz can green chilies (or two cans, to taste)
Blend the ingredients together. Serve with warm tortillas or grilled pitas.
I shared this post with Slightly Indulgent Tuesday, Real Food Wednesdays, Allergy Free Wednesdays and Frugal Days, Sustainable Ways.
This is very tasty. We have a Dairy free child, and we use this hummus in place of cheese for just about everything. The other 2 kids who grew up eating tons of cheese love it and find that hummus makes a great grilled " cheese" sandwich. Thanks for sharing your wonderful recipes with us.ReplyDelete
That's funny you mention using hummus as a sandwich filling. We wrapped them up in whole wheat tortillas and ate them like burritos. Making tortillas right on the grill make them more like a chapati, so we laughed that we had a Southwest-spiced Mediterranean filling in an Indian flatbread. Thank you for the feedback!Delete
I have an addiction to hummus and this recipe is a winner in my book! Thanks so much for sharing this tasty recipe on Allergy-Free Wednesdays.ReplyDelete