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Mexican hummus with "chiles toreados"

15 mins
10 mins
25 mins


  • hummus:
  • 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
  • chiles:
  • 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.