Mexican Humus

Mexican Humus

Mexican Humus

Course Appetizer


  • 1 can chickpea drained and rinsed (540 ml)
  • 1 cup red roasted pepper canned or in a jar
  • 1 lemon
  • 2 garlic glove
  • ½ cup of tahini (sesame butter)
  • 2 tsp chiplote
  • 2 tbsp fresh parsley
  • ¼ cup water
  • Salt, pepper and cumin


  • Rinse the chickpea and the red roasted pepper.
  • Whit the zest n’ press, press the lemon.
  • Put all the ingredients in the quick-chef whit the blades.
  • Chop until a smooth texture. For a smoother texture, add 1 tbsp of water.


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