Tex Mex Hummus

Up until quite recently I avoided making hummus because I thought you had to add tahini, lots of garlic and raw onions, three things I don’t enjoy.  While you can add them, you don’t need to.  I have been inspired by all of the healthy living blogs I have been reading to add more beans to my life.  I think this is my third hummus.  I used cannellini beans purely because I had never tried them before – I’m sure I’ve eaten them in restaurants but have never cooked with them before.  This one is really easy to make.  You may notice the green bits in the pic.  My food processor doesn’t seem to be able to get herbs down to small pieces.  This one tastes best if you let it sit for a while and let the flavors meld – especially if your herbs don’t get chopped as small as they should.

Tex Mex Hummus

1 can beans of your choice (the standard can in Japan is 12oz)
1 tablespoon fresh Italian parsley, chopped
1-2 tablespoons taco seasoning mix (seems to be readily available in Japan)
1 glug of olive oil (probably 1-2 tablespoons)
1/2-1 teaspoon salt (I used sea salt)
a few dashes of black pepper
juice of half of a lemon

Put everything in the food processor and whir until smooth.  Let sit in the fridge a few hours before serving.

Note: If you like raw garlic and onions in dips I would add some.  I don’t but think it would add to the flavor.

One way to eat is on a bagel.  I topped it with roasted eggplant.

I also had it on flat bread and stuffed in green peppers.  Sorry for the poor pic quality.

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