Photo: William Dickey; Styling: Mindi Shapiro Levine
Prep Time
10 Mins
Chill Time
2 Hours
Stand Time
30 Mins
Yield
Makes about 1 1/4 cups

This recipe stands out when paired with sun-dried tomato pita chips.

How to Make It

Step 1

Pulse garlic, next 5 ingredients, and 2 Tbsp. water in a food processor 3 or 4 times or until combined; process 1 to 2 minutes or until smooth, stopping to scrape down sides. Add salt to taste. Cover and chill at least 2 hours or up to 3 days. Let stand at room temperature 30 minutes before serving. Drizzle with additional olive oil, if desired. Serve with pita chips, sliced cucumbers, and olives.

Step 2

Smoky Southwestern Spread: Prepare recipe as directed, adding 1 1/2 Tbsp. chopped chipotle peppers in adobo sauce to mixture in food processor before pulsing. Chill as directed.

Step 3

Green Chile Spread: Prepare recipe as directed, omitting water and adding 1 (4-oz.) can chopped green chiles to mixture in food processor before pulsing. Chill as directed.

Step 4

Pickled Jalapeño Spread: Prepare recipe as directed, adding 1 Tbsp. chopped pickled jalapeño pepper slices to mixture in food processor before pulsing. Chill as directed.

Ratings & Reviews

museumnerd's Review

semperaggie
June 07, 2011
This simple dip is a nice alternative to hummus. I just winged the amount of the listed ingredients and it came out pretty well. A squirt of lemon juice brightened the flavors nicely.

semperaggie's Review

museumnerd
December 04, 2008
I will not make this again. This seems like the idea is to be southwest hummus but I wasn't that impressed by the final product.