This is a simple hummus recipe for a Mexican hummus. A perfect appetizer for any occasion.

Mexican Hummus


I’m delighted football season is here. No, I am not joking. I love football. Yesterday my Texas Tech Red Raiders won their game and hopefully they will have the greatest season. (Update: They had an awful season for the second year in a row.)

I always make a bunch of food for game day so the kids and I can watch football and graze whenever we feel like it. For whatever reason the kids have been asking for hummus and this is what I came up with. Simple, but good.

Mexican Hummus


1 -15 oz can chickpeas, reserve the liquid
1 large lemon, juiced
¼ cup sesame seed butter (tahini)
½ tsp minced garlic
2 TBSP extra-virgin olive oil
½ tsp ground cumin
½ cup roasted red peppers
1 small can diced jalapeños, set aside half of the can for garnish
1 bottle of Tabasco sauce

Place sesame seed butter (tahini) and lemon juice into a food processor together.  Process twice for 30 seconds at a time, so it has a whipped texture. Drizzle the olive oil into the food processor. Also add the minced garlic, roasted red peppers, cumin and a dash of salt.  Process again for 30 seconds or until well blended. Add the jalapeños and process until blended. Rinse the chickpeas before adding to the processor. Scoop in ½ of the chick peas at a time and as needed pour in the liquid reserved from the can. Continue to process until it has a thick yet smooth consistency. Scoop into a bowl.

For garnish: add the remaining diced jalapenos to the center of the serving bowl and drizzle Tabasco sauce in a circle onto the hummus.

Do you have a favorite hummus recipe? Share it with us below in the comments!

Mexican Hummus