Operation: Spicy, Tasty Hummus

Maria, Api and I had long-standing plans to get some pool time in today. Maria promised margaritas, some kind of tasty dip and chips — and dinner after the pool. She asked me if I could bring hummus and pitas. 

Seeing in that the task was so simple, and I have been wanting an excuse to try making hummus*, I decided to give homemade hummus a whirl. I did a minor amount of googling the basics before deciding on a general direction for my thrown-together hummus.

I think the outcome was a good one (Maria, feel free to weigh in). If you want replicate what I did, follow these steps

• Drain one 16-ounce can chickpeas; pour into food processor
• Add the following into food processor: 1/2 cup 2% plain greek yogurt, 1/4 tablespoon garlic powder, 1/4 tablespoon cumin, juice of half a lemon, 1 teaspoon salt, 1/2 teaspoon pepper and 1 medium, chopped fresh jalapeno peppers (seeds removed — I recommend using plastic gloves or plastic wrap while cutting — could be dangerous!)
• Grind ingredients in processor, adding 1/2 to 1 tablespoon olive oil as needed to smooth out the consistency
• Add approximately eight fresh mint leaves; grind until evenly distributed
• Pour into bowl; keep chilled until serving; serve with pita triangles
• (Keep in mind you may want to add more or less seasoning depending on your tastes... so don't be afraid to add a little at a time)

Enjoy!

*I also have a black eyed pea hummus recipe of my father's that I need to try making — it's sure good when he makes it!