Cilantro-Jalapeño Bean Dip

by Rachael Ray Show Staff 3:00 AM, February 29, 2012

Aired February 29, 2012

Serves 4-6 as a snack
2 cans garbanzo beans
2 handfuls cilantro
1 jalapeño, coarsely chopped
Zest and juice of 1 lemon
1 clove garlic
2 tablespoons sherry vinegar
1/4 to 1/2 cup EVOO Extra Virgin Olive Oil
Salt and pepper

Pulse all ingredients in food processor until a smooth paste forms and transfer to a bowl. Serve with your favorite dippers such as grilled pizza dough, pita chips, cucumbers, carrots, red pepper, tortilla chips and any other favorite dippers.

To turn into a creamier hummus, add 1/4 cup tahini paste.