Okay, I know – hummus isn’t Mexican! But I wanted to make a hummus that is just a little more spicy than the norm.
I have made Butternut Hummus before – see “Roasted Butternut Hummus” posted on Life is Too Short to Eat Lettuce, my recipe blog. And, being butternut season and me simply loving butternut (see all my Butternut Recipes), I thought I’ll whip up another batch!
So, here goes
150g cooked, mashed butternut
1 tin of chickpeas, drained
5ml sesame oil (my shortcut instead of tahini)
1 tablespoon jalapeno slices (more or less according to your taste)
A squirt of lime juice
1/4 teaspoon crushed garlic
1/4 teaspoon crushed chillies
Salt and Pepper to taste
Blend it all together with a stick blender and voila! Good to let it stand for a few hours for the flavours to develop 🙂 Obviously I’m craving HEAT because I added few jalapeno slices when serving! 🙂