If you love hummus with a kick… this is a must try! Best made ahead of time & refrigerated. Serve this with pita chips or veggies. Packed with flavor, this is sure to be a favorite!
5 cloves garlic, peeled
2 – 15 oz cans of garbanzo beans, I used low sodium version — drained and rinsed.
4 tbl of fresh lime juice
1/2 tsp salt
1/2 c or so of good olive oil
1 c of fresh cilantro leaves
1 jalapeño, stem removed
In your food processor, place the cloves of garlic and pulse until finely chopped. Then add the beans, lime juice and salt. Puree for about 1-2 minutes. It will look like a chunky oatmeal texture. Then through the spout, finely pour a stream of the olive oil. This will blend with the bean mixture and make a smoother, hummus type texture. Then add the jalapeño & cilantro and pulse again until incorporated.
You can serve right away or refrigerate for 1-6 hours and then remove before serving, allowing enough time for it to return to room temperature for optimum flavor.
— Knead to Cook