Taking a break from hummus: Baja Bean Spread

I wanted to take a break from hummus this week, so I threw together this simple Mexican-inspired alternative. All quantities are approximate, and should be adjusted to your taste:

* 2 cans chickpeas, drained
* 1 fresh jalapeno pepper, seeds removed
* 1/2 medium white or yellow onion
* 1 tsp garlic salt
* pinch of oregano
* juice from 1.5 limes
* 1/2 c fresh cilantro, chopped

Run everything except the cilantro in a food processor until smooth. If it’s too thick, you can thin it either with liquid from the chickpeas or with olive oil. Finally, add the cilantro and process until everything is thoroughly mixed.

Notes:

I actually made this with Great Northern White Beans, and it turned out way wetter than I wanted, so I’m recommending chickpeas instead. I think the onion adds a lot of liquid to the mixture.

I also added a clove of fresh garlic , and tbh I think the cooked flavor of garlic powder/salt is a better fit. Some folks also might want to add red pepper flakes , black pepper, cumin . . .

It was really, really good as a topping on my quesadillas. I’ve also been dipping into it with sliced carrots as a lower calorie alternative.

Taking a break from hummus: Baja Bean Spread