A couple of years ago during a camping trip I tried hummus for the first time. Up until that point, just the thought of eating garbanzo beans grossed me out. I’m not even sure why. Now, I can’t get enough of it. I was disappointed (for the second week in a row) that my local grocery store was out of the spicy organic hummus that I’ve fallen in love with over the past couple of months. How is it possible that I can buy something every week for 6 weeks and then they decide to no longer carry it? Irritating, to say the least. So I asked myself, “Honestly, how difficult can this be to make?” Well, not difficult at all. So easy in fact, that I may never buy pre-made hummus dip again. I love it just as much as the one I was buying pre-made, and maybe even more because I made mine slightly thicker and more spicy.
Spicy Bean Dip
2 – 15.5 oz Cans of Garbanzo Beans, rinsed & drained
2 Jalapeno Peppers, seeded & membranes removed, or leave them in if you like it extremely hot
4 Cloves of Garlic, peeled
6 Sun-Dried Tomatoes
About 2 Tbsp. Cilantro Leaves
1 Lime, zested
2 Limes, juiced
Small (about 1/8 to 1/4 tsp.) Drizzle of Sesame Oil
About 1/4 Cup Olive Oil
About 1 tsp. of Sea Salt, heaping
Place all ingredients except olive oil in food processor and process. While it’s going, slowly drizzle the olive oil in and process until smooth. Taste and season with more salt if necessary. Allow to chill for at least 2 hours and serve with crackers or vegetables.