Joy Watson | Navasota Valley EC
If you’re a fan of dips, this take on hummus is an excellent addition to your recipe box. Watson created this recipe for a family hummus cook-off, adding the familiar Texas flavors of cilantro and tomatoes with chiles to the Mediterranean classic.
2 tablespoons olive oil
1/2 cup chopped sweet onion
1/2 cup fresh cilantro
1/4 cup fresh parsley
1/4 teaspoon cumin
1/4 teaspoon dried oregano
1/4 teaspoon grated fresh garlic (about 1 clove)
1 can (10 ounces) diced tomatoes with mild green chiles
1 can (15 ounces) garbanzo beans
Salt and pepper, to taste
Tortilla chips, to serve
1. Heat olive oil in a sauté pan over medium heat. Sauté onion, cilantro, parsley, cumin, oregano and garlic until the onions are translucent, about 8 minutes.
2. Drain the tomatoes and add to the vegetables to warm. Drain the garbanzo beans and pour into a blender or food processor. Add the warm vegetables to the beans. Pulse the mixture until it is the consistency of a dip but not completely smooth. Taste and add salt and pepper as desired. Serve with tortilla chips.
Makes 2 1/2 cups.