Hummus might seem like an odd food to some - but it dates back to 13th century Egypt. It was typically scooped with flatbread, or used as an accompaniment to Middle Eastern dishes. This southwest take on hummus makes an excellent dip, and is quite healthy. You’ll be surprised.
This recipe is from everydaysouthwest.com - a treasure trove of recipes from two sisters born and raised in Arizona (they say they have chile peppers in their blood!) I drop in and see what’s cooking on their blog often.
They developed this recipe when they needed a dip to go with enchiladas - and alas - no avocados! With the right combination of spices, garbanzo and black beans have the perfect texture to work together for this unusual dip.
Place this alongside your standard salsa and guacamole, and see which disappears first. As they say on their post - “move over guacamole”...
For the recipe - go to: