Ingredients
- 2 TBSP fresh Italian parsley coarsely chopped
- 1 tsp garlic minced
- 2 TBSP fresh lime juice
- 1 15-oz can garbanzo beans preferably organic, drained and rinsed
- 1 15-oz can black beans drained and rinsed
- 1 1/2 cups bell pepper chopped (any color, or mixed)
- 1/4 cup salsa for a homemade version, see my recipe for Caribbean Salsa
- 1/2 tsp adobo seasoning with pepper
Servings:
Instructions
- Puree chickpeas in food processor until chunky, 30 seconds.
- Add next five ingredients and process until smooth and creamy.
- Add sea salt and pepper a pinch at a time; process and taste.
Recipe Notes
Enjoy traditional hummus with a crudités such as carrots, celery, squash, zucchini, string beans, red and yellow peppers, cucumber, broccoli, cauliflower, cherry tomatoes – you are only limited by your imagination! We also use it as a spread for lettuce wraps and as a dip for rice crackers!
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