A few weeks ago, I found the best pin ever for hummus. I thought it was so interesting…definitely inspired me to “step outside the hummus box” and see what I could create!
A few nights later, I had nothing but a can of chickpeas to make for a Mexican side. I wrangled up a few things in my pantry and made a great Mexican hummus. I thought I’d share it with y’all today!
1 can chickpeas, drained and rinsed
1/4 cup cilantro
1 can Rotel, drained well
1/3 cup peanut butter
1 clove garlic, chopped
2 tablespoons olive oil (plus more for topping)
1 tsp red pepper flakes
1 lime, juiced
Place everything in a blender and puree. Top with a little bit of olive oil, cilantro, and crushed red pepper. Serve with tortilla chips.
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