Mexican hummus with "chiles toreados"
cans of cooked chickpeas
large cloves of garlic
large jalapeno or 2 serrano chiles
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.
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