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This recipe for a Mexican hummus is spicy, addictive and delicous, give it a try, you’ll love it.
Hummus needs no introduction, it is delicious and so versatile. But I guess, Mexican hummus or hummus with “chiles toreados” need a bit of a definition here. Chiles toreados is a Mexican term for onions and chiles that are sautéed in a bit of oil and finished with soy sauce and lemon juice. It is to die for! I love to eat “chiles toreados” with everything, even with sushi and hummus, they go well in everything.
In Mexico they are so popular you’ll find them on the menu of a lot of restaurants. They taste amazing over brown rice or grilled or steamed vegetables. And, of course, over hummus, that is why I named this dish “Mexican hummus”. It is a bit spicy but so worth trying.
Here is the recipe for this
Mexican hummus with “chiles toreados”
- 2 cans of cooked chickpeas
- 3 large cloves of garlic roasted
- 3 tablespoons tahini
- 1/4 cup olive oil
- 2 lemons juice
- 1 teaspoon sea salt
- 2 tablespoons oil
- 1/2 medium onion sliced
- 1 large jalapeno or 2 serrano chiles sliced
- 1 tablespoon lemon juice
- 1 1/2 tablespoons soy sauce
Open the can of chickpeas, drain it and save the liquid in which they come.
Put all ingredients for the hummus in the food processor.
Pulse repeatedly until everything is well blended.
If the mixture is too thick, add some of the liquid you saved from the cans of garbanzo.
Try it for salt, lemon juice, etc. Serve it in a bowl and leave aside until the chiles toreados are ready.
In a medium saucepan put two tablespoons of oil and the sliced onion, when the onion is translucent add the chile.
Leave until the onion begins to brown.
Turn off the heat and add the lemon juice and soy sauce. Mix and serve over the hummus.
To roast the garlic,do not peel them and put them on a griddle, toaster oven or skillet until browned.