Go Back
Print
Print
Mexican Humus
Course
Appetizer
Ingredients
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
Instructions
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.