Ingredients

1 fifteen ounce can garbanzo beans, drained and rinsed

1 cup fresh cilantro

1 jalapeno pepper, stemmed, seeded and chopped

2 garlic cloves diced

5-6 tablespoons olive oil

Kosher salt and pepper to taste

Pita bread crisped or fresh veggies

Preparation

  1. In a food processor with a metal blade, puree garbanzo beans to a fine meal consistency.
  2. Add olive oil and puree again until creamy and smooth. Don’t forget, you need to be able to take a veggie or crisped pita wedge and dip it in. Try a few samples because if it is too thick, you will not be happy with the consistency.
  3. Add cilantro, jalapeno and garlic and pulse until well combined. Taste and add kosher salt and pepper to taste.
  4. Transfer to a nice bowl, swirl the top and shake a bit of cayanne or chile powder on top……..looks nice without adding any more heat.
  5. Serve with veggies or pita wedges.
  6. Stored in a tightly sealed container and refrigerated, it will keep for up to a week.