If you’re gonna eat tortilla chips, at least eat brands made with all natural ingredients. Better for this dip to use toasted pita bread cut into triangular “chips” or Indian nan. For something healthy to dip them in, try this “adjustable” hummus. Adjustable because you can have it as hot or as boringly bland as you want it.
- 1 can of garbanzo beans, drained
- roasted red peppers to taste, diced (start with about 1/3 the contents of a tall jar of Mazetti’s including the olive oil)
- 1 jalapeno, diced vey fine (or not)
- 1 tablespoon chopped fresh garlic. (This can take over so watch the quantity or cook for a minute in boiling water to reduce the edge.)
- 3 tablespoons chopped cilantro leaves. (If you don’t think you like cilantro because it looks like parsley, but tastes different, you need to get over it.)
- 3 tablespoons chopped onion (As with the garlic, you can adjust the quantity, the punch, or the onion variety to taste.)
- freshly ground pepper
- 1 tablespoon chipotle pepper in adobo (You can get this most anywhere in the Mexican foods section in a jar or can. Watch the quantity…can add too much smokiness if you’re not careful.)
- 1/4 cup evoo
By now you’ve gottent the idea that this can be as simple as beans, red pepper, onion and garlic, or you can ascend to great heights of spiciness and depth of flavor with all the other ingredients. If you handle spicy stuff well, go for the gold from the start. You’ll be glad you did.
Combine everything except the olive oil in a food processor until blended. Then drizzle in the oil until smooth. Refrigerate for at least and hour, then let it sit at room temp for 10 minutes or so before serving.