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Pecan Oil Jalapeño Hummus

Here's a crowd-pleasing variation of traditional hummus: Use Pure Pecan Oil rather than olive oil, and add jalapeño for some exciting kick. We promise, we won't steer you wrong. 

Here's what you'll need:

A food processor
Measuring cups / spoons
A large serving bowl, and a bowl to hold reserve chickpea liquid


2 cans chickpeas (garbanzo beans), liquid drained & reserved
2 large cloves of garlic
1 large jalapeño: For mild spice, remove all seeds. For medium, leave half the seeds. For extra spicy, leave all the seeds in (caution!)
1/4 cup fresh cilantro
2 tablespoons sesame paste (Tahini)
2 tablespoons fresh squeezed lime juice
2 tablespoons fresh squeezed lemon juice
3/4 teaspoon salt                                                                                                                                            3-4 tablespoons reserved liquid from canned chickpeas                                             


1. In a food processor, combine the drained chickpeas, garlic, jalapeño, Pure Pecan Oil, cilantro, tahini, lime juice, lemon juice, salt, and 3 tablespoons of chickpea liquid.

2. Puree the ingredients until the consistency is smooth, occasionally adding 1 tablespoon of additional chickpea liquid as necessary to achieve the desired thickness.

3. Transfer the hummus to a serving bowl. With a spoon, impress a small reservoir in the center, then pour 1 tablespoon of Pure Pecan Oil inside. This is key! The little pool of pecan oil adds some lovely flavor and extra moisture. Garnish with additional minced cilantro, sliced jalapeños, or a few chickpeas.

4. Serve with pita or pita chips, and enjoy!

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