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”
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.